1 lb. bag baby carrots
1/3 c. packed brown sugar
2 tbsp. butter
1 tbsp. parsley, optional

Cook carrots covered in a small amount of boiling salted water, about 10 minutes or until crisp tender; drain. Melt the butter, stir in brown sugar until dissolved. Add carrots, cook over low heat about 10 minutes more, turning often. Sprinkle with parsley. Makes 6 servings.