ALMOND BABY CARROTS

1 (16 oz.) pkg. fresh baby carrots
1/4 cup water
2 tablespoons sliced or slivered almonds
2 tablespoons butter
2 tablespoons amaretto*
Dash salt
1 tablespoon chopped fresh parsley (for garnish)

Place carrots in medium microwave-safe bowl; add 1/4 cup water. Cover with microwavesafe plastic wrap, venting one corner. Microwave on HIGH for 7 to 10 minutes or until carrots are tender, turning once halfway through cooking. Drain.

Meanwhile, cook almonds in medium saucepan over medium heat for 3 to 5 minutes or until toasted, stirring frequently.**

Add cooked carrots, butter, amaretto and salt to saucepan; cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.

*Two tablespoons of water and 1/8 teaspoon of almond extract can be used in place of the amaretto liqueur.

**Once the nuts begin to toast, they brown quickly. Also, toasted nuts continue to darken as they cool. Check on and stir the toasting nuts frequently to be sure they don't burn.

Makes 6 servings (1/2 cup each)
From: Recipelink.com
Source: Recipe booklet: Holiday Get-Togethers, Pillsbury Classic Cookbooks #250, December 2001

Category:  Side Dishes, Vegetables
Msg Link:  http://www.recipelink.com/msgid/3151964