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.