10 to 12 sm. young carrots, washed & trimmed
2 tbsp. butter
1 tbsp. brown sugar
2 tbsp. honey
2 tbsp. fresh mint

Cook carrots in small amount of boiling salted water for 10 minutes. When tender drain, set aside. Melt butter in medium skillet. Add sugar and honey, blend. Add carrots, cook 3 or 4 minutes over low heat, stirring so each carrot is glazed. Sprinkle with mint. Substitute parsley for fresh mint if preferred. 4 to 6 servings.