Glazed Carrots

• 8 to 10 medium carrots
• 3 tablespoons unsalted butter
• 1 tablespoon

Peel and trim the carrots.

Cut the carrots into thirds. Cut each third lengthwise into ½-inch sticks.

In a pot of salted boiling water, cook the carrots until tender.

Drain and reserve.

Melt the butter in a skillet over moderate heat.

Add the sugar, and stir until dissolved.

Add the carrots and toss in the butter and sugar until thoroughly coated.