2 1/2 cups sliced, cooked carrots
Or use whole baby carrots
2 Tbsp. Butter
2 Tbsp. powdered sugar
2 Tbsp. finely chopped onion
1 Tbsp. Parsley flakes
Salt and pepper to taste

Combine all in greased baking dish. Bake at 350 for 15 minutes. This is a wonderful complement to wild rice and that chicken cordon bleu stuff they have in them fancy restaurants in Raleigh. A whole lot better than snails and brains.