GLAZED CARROTS

GLAZED CARROTS

• 1 1/2 lbs. carrots peeled and cut into 1/2 inch thick slices
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 tsp. salt
• 1 tbls. chopped parsley, optional

Place the carrots in a large pan and add 1 1/2 cups of water.  Bring the carrots to a simmer.  Cook for 8-10 minutes or until tender.  Drain off excess water.  Add the butter, brown sugar and salt to the ban.  Stir to coat the carrots.  Cook for an additional 4-5 minutes, stirring occasionally until a sauce has formed.  Sprinkle with parsley if desired, then serve.  6 Servings