3 lbs. Carrots
2 TBSP Butter
2 Cups Brown Sugar
· Clean and scrape carrots. Slice carrots in ½ inch lengths.
· Cook until very tender.
· After carrots are done, add brown sugar.
· Let stand 1 hour.
· Drain sugar water off of carrots.
· Melt butter in skillet; add carrots and sauté.
Ok to cook carrots and let them soak in sugar water the day before, just drain before storing in refrigerator.
Next morning, sauté carrots in butter until hot.
