Matt's Buttery Carrots
12 servings
3 pounds medium carrots, halved crosswise and cut into strips
2 medium onions, halved and thinly sliced
1/2 cup butter, melted
1/2 cup chopped fresh parsley
1/2 teaspoon salt
Coarsely ground pepper
Place 2 in of water in a 6 qt stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
Drain vegetables. Toss with remaining ingredients.