From: Betty Crocker's New Cookbook
1 1/2 lbs carrots
1/3 cup packed brown sugar
2 Tbsp butter
1/2 tsp salt
1/2 tsp grated orange peel
Prepare carrots, cutting into julienne strips and boil until cooked (about 15 minutes). Cook remaining ingredients in skillet over medium heat, stirring constantly, until bubbly. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.
Thumbs up! These were awesome. I left them whole since they were baby carrots. Hunter and I finished the whole plate easily. I will definitely be making these again! They were sweet but still had the carrot flavor.