CARROTS - Maynard's Glazed Carrots

Maynard Pittendreigh

6 medium carrots - about a pound

2 tablespoons of butter

1/3 cup of backed brown sugar, or half that of Splenda Brown Sugar

1 tablespoon snipped parsley

1. Peel carrots.
2. Cut carrots into disks about a half or quarter of an inch.
3. Put into a pot of boiling water and simmer, covered, for 10 minutes.
4. Drain.
5. Add butter and stir until melted.
6. Add brown sugar and stir.
7. Cover over low heat for about 10 minutes.
8. Put into a serving dish.
9. Sprinkle with parsley.