Ingredients

• 4 tablespoons butter
• 2 tablespoons finely chopped parsley leaves
• 1 pound "baby cut" carrots
• Salt and freshly ground black pepper
• 1 (12-ounce) can lemon-lime soda (recommended: Sprite)

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Instructions

1. In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half.