Carrots Cointreau - cooking recipe

Ingredients

30 fresh baby carrots
2 tablespoons Cointreau liqueur or 2 tablespoons any other orange-flavored liqueur
1/4 cup brandy
1/4 cup honey
1 1/2 tablespoons fresh lemon juice
2 tablespoons parsley, chopped

Preparation

Parboil peeled baby carrots in boiling salted water for 5 minutes. Drain. Place carrots into buttered 1 1/2 quart baking dish.
In a small bowl, combine cointreau, brandy, honey and lemon juice. Pour mixture over the carrots. Toss to coat carrots.
Bake at 350 degrees for 15 minutes. Stir, sprinkle with parsley and serve.