1 bunch carrots (4 or 5 med.)
2 tbsp. chopped parsley
1 tsp. chopped basil
butter
1 tbsp. sugar
1/2 c. water

Scrape and boil carrots until tender; slice. Mix parsley and basil and sprinkle half over surface of well buttered (or butter) shallow casserole. Add carrots, top with remainder of herbs, dot with butter and sprinkle sugar over all. Bake 15 minutes in preheated 375 degree oven. Serves 4.