Glazed Baby Carrots
by Sara Moulton, Food Network

1 pound baby carrots
2 tablespoons butter or margerine
2 tablespoons sugar

Trim carrots.  Place carrots in large saute pan.  Cover with cold water.  Add butter and sugar.  Cover pan with lid and bring to a boil.  Remove cover and simmer until water evaporates and sugar starts to carmelize and carrots are fork tender.