3/4 pound medium carrots, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar, packed
Dash of salt
Cut carrots in half, both crosswise and lengthwise.
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Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain well; remove from pan.
In the same saucepan combine butter or margarine, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.
Makes 4 servings.
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