1 lb. carrots
2 tbsp. butter
1/4 c. brown sugar
2 tbsp. cold water
1 1/2 tsp. corn starch
1/4 c. pecans coarsely chopped (or any kind of nuts)

Cut carrots into diagonal slices. Place in 1 quart casserole dish with butter and sugar. Cover and cook 9 to 11 minutes in microwave on high, stirring after 5 minutes. Mix the water and corn starch until smooth. Stir into carrot mixture and add nuts.

Cover and cook in microwave 2 to 4 minutes until thickened. Stir before serving. Can be doubled; use 2 quart casserole dish. Cook 15 minutes, stirring after 7 minutes. Add thickeners and cook 4 to 6 minutes.

Serves 4.