1 (20 oz.) bag frozen baby carrots
1 c. brown sugar, packed
1/2 c. water
1/4 tsp. salt
2 tbsp. butter

Heat water, sugar, and salt to boiling. Put carrots into hot syrup, turning to coat all over. Cover tightly, reduce heat and cook slowly, turning carrots from time to time. Cook until tender, approximately 20 minutes. Add butter, turning carrots to mix well and continue cooking 5 minutes longer. Serve hot with syrup over them. Yields 6-8 servings.