Parsley Baby Carrots

1 lb. baby carrots 2 T butter 2 T honey 1/2 tsp. salt 1/4 tsp. cayenne 1 T minced parsley

Serves 6-8 In large pot of boiling water, cook carrots until crisp-tender, about 8 minutes. Drain. In large skillet, over medium-high heat, melt butter. Stir in honey, salt and pepper and cayenne. Add carrots, cook stirring 5 minutes until heated through. Stir in parsley.