A simple, yet elegant side dish of baby carrots infused with Gran Marnier (orange liqueur) and butter and garnished with chopped fresh parsley.

Baby Carrots with Gran Marnier

1 pound of baby whole carrots

1/2 cup Gran Marnier

1/4 cup butter

Salt and freshly ground black pepper to taste

1 tablespoon chopped fresh flat-leaf parsley (optional)

1. Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender. Drain.
2. Add the butter and Gran Marnier and heat slowly, stirring until liquid is reduced by half and carrots have absorbed the flavor.
3. Season with salt and pepper. Sprinkle with parsley, if desired and serve.

Makes 4 to 6 servings.