1 lb. carrots, peeled and thinly sliced
1 1/4 c. red Rome grapes, sliced and seeded
6 tbsp. butter
1 tsp. dried basil leaves
1 tbsp. parsley flakes
1/4 c. water
1 tbsp. sugar or to taste
Salt and pepper to taste

Place water and butter in a saucepan. Simmer until butter is melted; add carrots, basil, parsley, sugar, salt and pepper and carrots. Simmer, covered, stirring occasionally until carrots are tender. In a separate pan, melt 2 tablespoons butter and toss grapes until coated with the butter. Add grapes to carrots and mix gently. Serves 6.