1 1/2 lbs. fresh carrots
1/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. grated orange peel
2 tbsp. butter

Scrape carrots and remove ends. Cut into lengthwise strips. Heat salted water to boiling. Add carrots, bring to a second boil. Boil 18 to 20 minutes. Cook and stir brown sugar, salt and orange peel in butter in 12 inch skillet until bubbly. Add carrots, cook over low heat, stirring occasionally, until carrots are glazed and heated through, around 5 minutes. 5 or 6 servings.