8 - 12 carrots
4 1/2 tbsp. butter
2 tbsp. maple syrup
3 tbsp. brown sugar
1/2 c. orange juice
2 tbsp. brandy (optional)

Cut carrots into julienne strips and boil in water approximately 3 to 5 minutes. You want them al dente. Then drain and set aside. Melt butter in skillet over medium high heat and add all other ingredients except carrots. Cook this a few minutes before adding the drained carrots. Cook another few minutes, shaking pan until carrots are glazed on all sides. Season to taste with salt and pepper. Makes 4 to 6 servings.