4 c. sliced carrots
1/4 c. butter
2 tbsp. brown sugar

Cook carrots in salted water for 10 minutes. Drain and set aside. Combine sugar and butter in medium skillet or pan; cook over low heat stirring constantly, until sugar and butter melts to light syrup. Add carrots, stir gently over medium heat until thoroughly heated and carrots are coated with the syrup.