Instructions: In large pot of boiling water, cook carrots 6 minutes, until crisp-tender.

Drain. Refresh under cold running water. (Can be prepared t this point 1 day ahead; dry carrots and refrigerate in food storage bag). To serve. In large skillet, over medium-high heat, melt butter. Stir in sugar, salt and pepper sauce. Add carrots; cook stirring 5 minutes until heated through and sugar is dissolved. Stir in parsley.

Makes 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.