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

Serves 6. 1/2 cup per serving.

Rinse and trim carrots, if fresh. Bring water to a boil in a medium saucepan. Add carrots, reduce heat, cover and simmer about 10 minutes, or until carrots are tender-crisp. Drain.

If using frozen carrots, follow package directions for cooking.

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