18 oz. whole baby carrots
1/4 c. butter
1/2 c. light brown sugar
1/2 c. cranberry-orange relish
2 tbsp. brandy
Parsley for garnish

Cook carrots until tender; drain. (I prefer steaming all veggies, as they retain more flavor.) Melt butter and stir in 1/2 cup firmly packed light brown sugar, relish and brandy. (The relish may be made from scratch or purchased in a jar.) Add carrots and simmer until they're well coated and glazed. Serve garnished with parsley. Makes 6-8 servings.