Cooked Carrots

for every 1 cup of carrots add:

1 Tbsp butter

1 Tbsp brown sugar

and water to cover just barely

Boil until water is all evaporated and the carrots are left with a shiny butter/sugar coating. Serve immediately. Carrots can be cut into thick coins, or you can use baby carrots, or any other shapes you like. Pictured above are some super tiny carrots a friend gave us from her garden! The first time I had carrots like this was when we had dinner with a family in Ireland. We met them at church and they invited us over for a lovely dinner! I love being a member of the church and having instant friends wherever you go!