Sweet Baby Carrots
- 1 (12 oz.) pkg. petite carrots for cooking
- 1/2 tsp. kosher salt
- 3 tbsp. brown sugar
- 1 tbsp. light corn syrup
- 1 tbsp. unsalted butter
- 1 tbsp. snipped fresh Italian flat leaf parsley
Place carrots in medium saucepan with cold water to cover; add salt. Bring to a boil over high heat; reduce heat and simmer until tender (about 3 min.). Drain carrots; return to saucepan. In small saucepan, melt brown sugar, light corn syrup and butter over low heat until thoroughly combined, stirring constantly (about 3 min.). Pour over carrots, tossing to coat; sprinkle with parsley. Serve immediately.