#352 - Glazed Carrots

(by Shirley McNevich)

3/4 lb. small or medium carrots (peeled and rinsed)
1 TBSP butter
1 TBSP Domino's dark brown sugar
1 tsp. salt

If using medium carrots, cut each carrot into 4 pieces--if using baby carrots, use them whole. In a medium saucepan, add carrots, salt and enough cold water to cover them. Bring to a boil and stir, then boil 7-9 minutes (should still be crunchy, not well done). Drain water off of carrots. Using the same saucepan over medium heat, add the butter and brown sugar to melt, then stir over medium heat until combined. Add the carrots to the sugar mixture and cook/stir uncovered about 2 minutes or until the carrots are glazed.