2 (10 oz.) pkg. frozen whole baby carrots
1/2 c. butter
1/2 c. packed brown sugar
1/2 c. honey
1/4 tsp. salt

Defrost carrots. Place butter and brown sugar in saucepan. Heat until butter melts and sugar dissolves. Add honey and salt. Add carrots, stirring well to coat. Cook over low heat until carrots are tender and glaze is thickened, coating all carrots. (These are really good if you cook them the day before, let them set overnight in the refrigerator, and simmer on low heat the following day.) Serves 6.