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.