This is a real gem of a recipe from the Joy of Cooking. It’s a snap to make, and surprisingly delicious. Even better, it still works great if you toss in various other veggies (sliced and diced to match the carrots, of course). I’ve made it with celery & carrots and brussels sprouts & carrots.

Parslied Carrots

from the Joy of Cooking

Take 6 carrots and slice them into rounds. Steam or boil until tender. In a large saucepan, sautee 2 T diced onions in 2 T butter. Add the cooked carrots with a squeeze of lemon juice, salt and pepper to taste. Toss with 2 T parsley.