Ingredients
2 bunches whole baby carrots, peeled and trimmed
5 Tbsp butter
1/4 cup molasses
parsley sprigs
Directions
1-In pot, cook carrots in about 2-inches of boiling water, covered, until tender, about 12 to 15 minutes.
2-Drain carrots thoroughly.
3-In large skillet,melt butter and molasses.
4-Add carrots and cook until cook until fully glazed.
5-Sprinkle parsley on top and serve.
Makes about 6 servings
Lovingly
hand copied from House Beautiful, January 1983 by 
Mrs. Cassiday on 4-1-1983
2 bunches whole baby carrots, peeled and trimmed
5 Tbsp butter
1/4 cup molasses
parsley sprigs
Directions
1-In pot, cook carrots in about 2-inches of boiling water, covered, until tender, about 12 to 15 minutes.
2-Drain carrots thoroughly.
3-In large skillet,melt butter and molasses.
4-Add carrots and cook until cook until fully glazed.
5-Sprinkle parsley on top and serve.
Makes about 6 servings
Lovingly
hand copied from House Beautiful, January 1983 by Mrs. Cassiday on 4-1-1983