Cooked Carrots

Both Callen and I LOVED these.  And Brooklyn ate one or two, so that is also a success in my book.  Worth making again.

1 pound carrots (I used some purple, yellow, and orange ones from my bountiful basket).
Boil the carrots until fork soft.

Meanwhile, in a saucepan, melt 1/4 c. butter (the original recipe called for margarine, but that has soy and we are a soyfree family) and 1/3 c. brown sugar.

Once the carrots are soft, drain and toss in the butter/brown sugar.

And enjoy!

5 stars.