Vichy Carrots

• 4 tablespoons butter
• 2 tablespoons finely chopped parsley leaves
• 1 pound "baby cut" carrots
• Salt and freshly ground black pepper
• 1 (12-ounce) can lemon-lime soda (recommended: Sprite)

1. In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes.
2. Add carrots and stir to coat with butter and parsley.
3. Season with salt and pepper and add soda.
4. Bring to a boil, then reduce heat simmer until the soda is reduced by half.

butter, parsley leaves, carrots, salt, lemonlime soda

Taken from www.foodnetwork.com/recipes/robert-irvine/vichy-carrots-recipe.html (may not work)