6 lg. carrots
1/2 c. water (from cooking carrots)
1 c. light brown sugar
1 c. honey
2 tbsp. butter

Peel carrots and cut into 1/2 inch slices. Put in saucepan and add water to cover. Cook until slightly tender when tested with fork. Drain the carrot water, reserving 1/2 cup for glaze.