1 lb. fresh carrots (6 or 7), thinly sliced
2 1/2 tbsp. butter
1 1/2 tbsp. brown sugar
1/8 tsp. salt

Cook carrots 10 minutes until crisp-tender and drain. Melt together over low heat the butter, sugar, salt and pour over carrots. Toss gently to coat. 4 servings.

NOTE: May be done early in day and covered at room temperature. Reheat over low heat, stirring.