1 lb. carrots
2 tbsp. butter
1/4 c. brown sugar

Wash and cut carrots into 1/2 inch slices. Place in 1 quart casserole with sugar and butter. Cover. Microwave on high 9 to 11 minutes. Stir after 5 minutes.

2 tbsp. cold water
1 1/2 tsp. cornstarch
1/4 c. pecans, chopped

Mix water and cornstarch until smooth. Stir into carrots. Add pecans. Cover. Microwave 2 to 4 minutes, until thickened. Stir before serving.