10 to 12 small young carrots
2 tbsp. butter
1 tbsp. brown sugar
1 tbsp. honey
2 tbsp. chopped parsley or fresh mint

Wash and trim carrots. Cook in a small amount of boiling salted water for 15 minutes or until tender. Drain.

Melt butter in a skillet or saucepan. Add sugar, honey, and carrots. Cook over low heat, turning carrots frequently until well glazed. Sprinkle with chopped parsley or mint, and serve immediately.