So simple, yet really delicious. I used a mixture of orange, purple and white carrots from the farmers market and just washed them, no need to peel them as the recipe says. Otherwise, I followed the recipe as written, and the result was scrumptious. So simple, but impressive enough for guests.
Simple once the carrots are cut and parsley chopped. Subbed a smaller amount of butter for the margarine, reduced the brown sugar proportionally, and added a bit of broth. Pretty on the plate. Served with CL's Herbes de Provence Lamb.
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