Honey Carrots

As you may know, I do not eat out a lot because it is expensive. I do love the sweet carrots from oriental restaurants. This recipe is the closest to those carrots that I have ever made. I did make them with baby cut carrots, but you can easily use whol carrots and just slice them. I hope you enjoy this as much as my family does. This was adapted from Reynolds Kitchen.

Honey Carrots

1 sheet (18x24-inches) aluminum foil (I did use regular size and folded two pieces together.)
1 package (16 oz.) peeled baby carrots
2 tablespoons packed brown sugar
2 tablespoons honey
2 tablespoons butter
2 tablespoons chopped fresh parsley
2 teaspoons fresh lime juice

Preheat oven to 450°F or grill to medium-high.
Center carrots on sheet of aluminum foil. Sprinkle with brown sugar, drizzle with honey and top with butter.
Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Bake 20 to 25 minutes on a cookie sheet in oven or grill 11 to 13 minutes in covered grill. Open foil; stir in fresh parsley and lime juice before serving.