Ingredients

• 1  pound peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
• 1  tablespoon butter or margarine
• 1  tablespoon packed brown sugar
•   Dash salt
•   Black pepper

Directions

1. In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan.

2. In the same saucepan combine butter, brown sugar, and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed. Season to taste with pepper.

3. Makes 4 servings

4. Herbed-Glazed Carrots: Prepare as above, except substitute 1 tablespoon honey for the brown sugar and add 1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed, to the butter mixture. Sprinkle with snipped fresh Italian parsley before serving.