1 1/2 lbs. baby carrots, fresh or frozen
1 tbsp. butter
2 tbsp. honey
1/2 c. water
1/2 tsp. brown sugar
2 or 3 tbsp. minced fresh parsley

Rinse and trim carrots. Bring water to a boil in a medium saucepan. Add carrots, reduce heat, cover and simmer about 10 minutes or until carrots are tender. Frozen carrots, follow package directions for cooking.

In non-stick skillet, melt butter over medium heat. Add sugar, honey and carrots. Reduce heat and turn carrots frequently until well glazed, about 1 to 2 minutes. Sprinkle with parsley before serving.