1 1/2 lb ready-to-eat baby-cut carrots
1/3 cup packed brown sugar
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon grated orange peel
1 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2 In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
3 Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.
Recipe found here: Glazed Carrots