Parsley and Molasses Glazed Carrots
Recipe by Holly High
peeled and trimmed
Golden Barrel Supreme Baking Molasses
Melt butter in large skillet on med high heat.
Add carrots, 2 tbsp Golden Barrel Supreme Baking Molasses, and salt.
Saute in butter.
Add 4 tbsp redwine vinegar, 4 cups of water, and 1 tbsp fresh parsley. Cover and boil for 2 minutes.
Uncover and boil until liquid is a syrup and carrots are cooked all the way through.
Let stand at room temperature and add remaining molasses, vinegar, and parsley.
Mix together and cook over med high heat for 2 to 3 minutes.
Add salt and pepper and serve.
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