1 lb. baby carrots, pared
1 med. onion, sliced
2 tbsp. butter
Dash of pepper
1 sm. green pepper
3 tbsp. brown sugar
1/4 tsp. salt
Water, about 2 tbsp.

Melt butter in a heavy saucepan. Add onions and green pepper. Saute until softened. Cut carrots into 2 inch lengths. Add to pan with brown sugar, salt and pepper. Add just enough water to prevent scorching. Cover. Cook over very low heat about 25 minutes, adding more water if needed. Carrots are done when tender and most of the cooking liquid has evaporated. If too saucy, remove cover. Cook, shaking pan frequently, until carrots are glazed and pan juices reduced. Good served with: Roast pork, chicken, or fried fish fillets. For a quicker meal, use frozen carrots. Saute with onion and pepper. Cook for about 5 minutes.