- 2 pounds baby carrots
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 3/4 cup St. James Winery Country White Wine
- 1 tablespoon parsley, finely chopped
- Melt butter in large skillet and sauté carrots until well coated.
- Add wine, salt and pepper to taste and cover and simmer for 5 minutes.
- Remove lid and add brown sugar, mix well. Turn carrots until all are well glazed.
- Garnish with parsley sprinkles before serving.