2 lbs. carrots, peeled and sliced diagonally
1/2 c. (1 stick) butter
1 small green pepper, chopped
1 small onion, chopped
2 tbsp. sugar
salt, to taste

In a medium saucepan, cook carrots in small amount of salted water until tender crisp. Drain; set aside. Sauté green pepper and onion in butter in a small skillet. Add sugar and salt and cook until mixture is clear. Layer carrots and green pepper mixture in a deep 2-quart casserole. Let set 2 hours at room temperature. Preheat oven to 350°F. Bake 15-20 minutes. Serve immediately,

Submitted by: Heather Wood