Buttery Cooked Carrots
- 1 pound baby carrots
- 1/4 cup margarine
- 1/3 cup brown sugar
- 1 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.
- 2 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.