10 to 12 sm. carrots
2 tbsp. butter
1 tbsp. brown sugar
1 tbsp. honey
2 tbsp. finely chopped parsley

Wash and trim carrots. Cook in a small amount of boiling, salted water until just tender. Drain melted butter in saucepan. Add sugar, honey and carrots. Cook over low heat, turning carefully until well glazed. Sprinkle with parsley and serve. Enjoy.