Glazed Carrots


  • 8 medium carrots
  • 3/4 cup of water
  • 2 tabsp. of butter
  • 2 tsp. of snipped parsley
  • 1 tabsp. sugar
  • 1/2 tsp. of instant beef boyillon
  • dash of pepper


Cut carrots into 2 inch pieces. Heat carrots and remaining ingredients except parsley to boiling. Reduce heat. Cover and simmer till carrots are tender; about 25 minutes. Remove carrots and boil rapidly to reduce liquid to glaze consistency. Add carrots, turn to coat evenly with glaze. Sprinkle with parsley.