10-12 sm. carrots
2 tbsp. butter
1 tbsp. brown sugar
2 tbsp. honey
2 tbsp. finely chopped parsley or fresh mint

Wash and trim carrots. Cook in small amount of boiling salad water for 15 minutes or until tender; drain. Melt butter in a skillet or saucepan. Add carrots, sugar, honey and carrot. Cook over low heat, turning carrots frequently until well glazed. Sprinkle with chopped parsley or mint, and serve immediately. Yields 4 servings.