6 med. sliced 1/2 inch carrots
1/4 c. cooked bacon, crumbled
3 tbsp. butter
1 tsp. firmly packed brown sugar
2 tbsp. chopped green onions
1/4 tsp. salt
1/8 tsp. pepper

In 2 quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8 to 12 minutes), drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally until heated through (5 to 7 minutes).