Parsley Baby Carrots
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2 Cups Baby Carrots | 1 Tbsp Butter |
1/2 Cup Water | 2 tsp Parsley |
Place carrots and water in small saucepan. Bring to a boil on high heat. Lower heat and cover for 7 minutes or until crisp tender. Add butter and stir until melted. Sprinkle with Parsley