Glazed Carrots

8 fresh carrots, rinsed, peeled, split lengthwise
OR use fresh whole baby carrots
1/3 cup firmly packed brown sugar
2 tablespoons butter

Cook carrots in boiling salted water for about 10 minutes; drain. Stir sugar and butter together over medium heat until sugar is dissolved.  Add carrots; reduce heat and simmer, stirring gently occasionally, until carrots are well coated and tender.
 
 
 
 

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