1 1/4 lbs. fresh carrots, about 8 med.
1/3 c. brown sugar, packed
2 tbsp. butter
1/2 tsp. salt
1/2 tsp. grated orange peel

Cut carrots crosswise into 2 1/2 inch pieces, then 3/8 inch strips. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots. Cover and heat to boiling. Reduce heat and cook until tender 18 to 20 minutes; drain. Cook and stir brown sugar, butter, salt and orange peel in 10 inch skillet until bubbly; add carrots. Cook over low heat, stirring occasionally until carrots are glazed and heated through, about 5 minutes.

Microwave Directions: Mix all ingredients in 1/2 quart microwavable casserole. Cover tightly and microwave on high (100%) stirring every 3 minutes until carrots are tender, 9 to 11 minutes.