Parsleyed Baby Carrots - cooking recipe

Ingredients

2 lbs baby carrots
2 tablespoons unsalted butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon parsley, minced

Preparation

In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
Drain and refresh under cold running water.
In large skillet, over medium-high heat, melt butter.
Stir in sugar, salt and hot sauce.
Add carrots.
Cook, stirring 5 minutes until heated through and sugar is dissolved.
Stir in parsley.