1 1/2 lb. fresh carrots
1/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. grated orange peel
2 tbsp. butter

Scrape carrots. Heat 1 inch of salted water to boiling. Add carrots. Cover and heat to a boil. Cook until tender; drain.

In a skillet, cook and stir brown sugar, salt and orange peel until bubbly. Add cooked carrots. Cook over low heat until carrots are glazed and heated through, approximately 5 minutes.

Serves 6.