SERVING 6
1 1/2 lb julinne carrots
/3 cup brown sugar
2 tbsp butter or margaring
1/2 tsp salt
1/2 tsp grated orange peel
1. In a 2-quart saucepan, heat 1 inch water to boiling.Add carrots. Return water to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2. In a 12-inch skillet,cook remaining ingredients over medium heat,stirring constantly,until bubbly.Stir in carrots. Cookover low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.