3 c. carrots, pared and cut diagonally (1/2 in. thick)
2 c. diagonally sliced celery (1/4 in. thick)
1/2 c. butter, melted
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped parsley

Preheat oven to 350 degrees. Combine carrots and celery in lightly greased 1 1/2 quart casserole. Add 2 tablespoons butter, sugar, salt, pepper, and 1/4 cup water; mix well. Bake, covered, for 45 minutes or until vegetables are tender. Drain off any liquid. Add rest of butter; toss. Sprinkle with parsley.