With brown sugar, or white if you want orange carrots.
From a box sold in East Moline, Illinois.
6 medium carrots
2 Tbsp. butter or margarine
1/3 c. packed brown sugar
1 Tbsp. snipped parsley
Cut carrots in half crosswise, then lengthwise into 2 or 3 sticks. Simmer in salted water about 10 minutes until crisp tender. Drain.
Melt butter and sugar. Add carrots and glaze for about 10 minutes.
(Try white sugar to keep carrots color.)