2 lbs. whole baby carrots, frozen
3 tbsp. butter
2 tbsp. granulated sugar
1/2 lb. red grapes, washed, cut in half lengthwise & seeded
2 tbsp. chopped parsley

Simmer the frozen carrots in 1/2 cup water for 7 minutes. Drain off excess water. In a saucepan melt butter, add sugar and drained carrots. Saute for 4 minutes and add grapes. Saute 2 more minutes. Sprinkle with parsley over the dish and serve.