Baby Carrots with Gran Marnier

A simple, yet elegant side dish of buttery baby carrots splashed with orange liqueur and garnished with fresh parsley.

Recipe Ingredients:

1 pound of baby whole carrots
1/2 cup Gran Marnier
1/4 cup butter
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh flat-leaf parsley (optional)

Cooking Directions:

1. Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender. Drain.
2. Add the butter and Gran Marnier and heat slowly, stirring until liquid is reduced by half and carrots have absorbed the flavor.
3. Season with salt and pepper. Sprinkle with parsley, if desired and serve.

Makes 4 to 6 servings.