Categories: Vegetables

Ingredients

• 1 pound baby carrots (fresh, frozen or canned)
• 2 T. butter or margarine
• 1/2 cup packed brown sugar

Directions

1. Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook until crisp-tender, about 10 minutes. Drain; remove and keep warm. In the same pan, heat butter and sugar until bubbly. Return carrots to pan. Toss to coat; heat through.

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