5-6 med. carrots, julienned or sliced thin
2 tbsp. butter
2 tbsp. flour
1 c. carrot liquid
1/2 tsp. salt
1/4 c. brown sugar (or to taste)

Cook carrots and drain, reserving liquid (add water if necessary to make 1 cup liquid). Melt butter in saucepan and add flour, stirring over medium heat until bubbling. Add liquid and salt and stir until smooth and thick. Add sugar and mix through.