Cook in a small amount of water in covered pan until crisply tender, about 15 minutes, 1 pound carrots, peeled and cut into 3 inch wedges.

Drain carrots well and keep hot. In a large 9 inch heavy skillet, melt over moderate heat until lightly caramelized, 1/4 cup granulated sugar.

Add and stir until blended, 2 tablespoons butter. Add hot carrots and stir over moderate heat about 5 minutes, until they are nicely glazed. Yield 6 servings.