1 chicken bouillon cube
1/2 c. boiling water
1/4 c. light corn syrup (may use maple syrup)
1 tbsp. butter
1 lb. fresh carrots, pared and cut into sm. sticks

Dissolve bouillon cube in boiling water in saucepan. Stir in corn syrup and butter. Add carrots and cook gently, covered, 10 minutes, uncover and continue to cook 10 minutes or until carrots are tender and liquid is reduced to give a shiny glaze.