- 6 carrots
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter
- 1 tablespoon water
- Remove skins from carrots; leave whole or slice lengthwise.
- Place in a saucepan which contains 1-inch boiling water.
- Cover saucepan and cook until tender, about 15 to 20 minutes.
- While carrots are hot, add sugar, butter and water; cook until glazed, about 5 to 10 minutes.