INGREDIENTS:
• 5 large carrots
• 1 cup mini marshmallows (or chopped marshmallows)
• 3 tbsp brown sugar
• 2 tbsp butter
• 1/2 tbsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• Parsley for garnish

INSTRUCTIONS:
Peel and chop your carrots into rounds and place in a pot. Bring to a rolling boil, turn heat to medium high and simmer for 20 minutes or until fork tender.

Remove carrots from stove, drain and add butter, brown sugar, cinnamon, nutmeg and cloves. Mix until carrots are evenly coated. Optional – add salt and pepper to taste and mix again.

Transfer your carrots to an oven safe baking dish. Spread carrots evenly and add your marshmallows on top. Bake at 350F for 12 to 15 minutes. Broil on high for another 2 minutes or until your marshmallows are golden brown. Garnish with parsley & enjoy!

Recipe by Lauren Luscombe