Cut carrots in half crosswise and lengthwise.
In a medium saucepan cook carrots,
covered, in a small amount of boiling water
for 7 to 9 minutes or till crisp-tender.
Drain vegetables; remove from pan.
In the same saucepan, combine butter
and brown sugar and dash salt.
Stir over med. heat till combined.
Add carrots. Cook, uncovered, about
2 minutes or till glazed, stirring frequently.
Season to taste with pepper.