6 med. carrots, halved, sliced, or cut into strips
2 tbsp. firmly packed brown sugar
Dash salt
2 tbsp. butter
1 tbsp. honey

In medium saucepan, cook carrots in 1-inch salted water (1/2 teaspoon salt to 1 cup water) for 10 to 20 minutes or until tender; drain. Add remaining ingredients; heat uncovered, 3-5 minutes, stirring occasionally to glaze. Yield 3-4 servings.

TIP: If desired, 1/2 teaspoon crushed dried mint leaves can be added, or substitute 2 tablespoons mint jelly and omit brown sugar.