Buttery Cooked Carrots I drained the carrots completely and made the glaze seperately then poured then together about 5 minutes before sreving and let the marinate.

Ingredients

1 pound baby carrots

1/4 cup margarine

1/3 cup brown sugar

Preparation of Buttery Cooked Carrots

Cook carrots in a large pot of boiling water until tender. 

Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.

Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. 

Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle. Nutritional Information