24 sm. carrots (whole canned carrots are o.k.)
1 tbsp. butter
3 tbsp. Chambord (or raspberry liquor)
Juice of one lemon
1/4 c. brandy
1/4 c. honey
2 tbsp. chopped parsley, optional

Cook carrots until tender (or use canned ones). Arrange carrots in buttered casserole. Make syrup of Chambord, lemon, brandy and honey. Pour over carrots. Bake in 350 degree oven for 20 minutes. Sprinkle with parsley.