1 (1 lb.) bag frozen baby carrots
3 tbsp. butter
3 tbsp. honey
2 tbsp. brandy
1 1/2 tbsp. chopped parsley, salt and pepper to taste

Cook carrots in salted water until they are tender; drain. In a skillet, place carrots and remaining ingredients; cook and stir until carrots are glazed and glossy.

Serves 6.