Glazed Baby Carrots

By Gilmore

For an extra zip for a carrot side dish, try this recipe with brown sugar. It comes together in no time at all.—Anita Foster, Fairmount, Georgia

Ingredients

• 1 pound fresh, frozen or canned whole baby carrots
• Water
• 2 tablespoons butter
• 1/4 cup brown sugar

Preparation

Step 1

Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through. Yield: 4 servings.