2 bunches carrots, peeled
Salt
1/4 c. butter
1/4 c. sugar
1 tsp. vinegar, or slightly more
1 tbsp. chopped fresh mint leaves

Cook carrots in water until tender after cutting to your desired size. Remove from pan, drain and sprinkle with salt. Melt butter in pan and stir in remaining ingredients. Add carrots and mix to coat. Serves 4.