These sweet little carrots are excellent with the Grilled Chicken with Honey and Rosemary recipe.
This is enough for 4 servings.
1 small bag of peeled baby carrots (I usually just grab as many as I think would be enough for the amount of people I'm feeding! You may not need a whole bag).
1 tbsp. margarine or butter
1 tbsp. brown sugar
1. In a medium saucepan cook carrots, covered, in a small amount of boiling water 8-10 minutes or until crisp-tender. Drain and remove from pan.
2. In the same saucepan combine margarine or butter and brown sugar. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or until glazed, stirring frequently.