Candied Carrots      

Fall and winter are a terrific time to enjoy the heartiness of candied carrots.   Enjoy!

Your Host,  Brad

1 pound carrots, trimmed and peeled
5 Tbl butter
Salt to taste
1/4 cup brown sugar

Slice the carrots into 1/8 inch slices, or use baby carrots.  Cook them, covered, in about 2 inches of boiling water until they are tender, about 10-12 minutes for sliced and longer if whole.  Drain.

Melt butter in a heavy skillet, stir in brown sugar, and heat, stirring, until melted and well blended.  Add the cooked carrots and cook slowly until they are well glazed.

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