Glazed Baby Carrots
1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1-1/2 tablespoon sugar
1 teaspoon coarse salt
Place baby carrots in 1/2-inch of water with butter, sugar, and salt.
Bring water to a boil, cover pan, and reduce heat to simmer.
Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes.
Turn carrots in sauce and serve.