1. Empty the 2 cans of baby carrots (liquid and all) into a small pot andheat just to a boil over low heat. While your carrots are heating make yourBrown Sugar Candy Glaze. In a small saucepan melt 2 tablespoons butter ormargarine, and add 1 tablespoon cornstarch. mix thoroughly. Add 1/2 cupbrown sugar and 1/2 cup water. Mix well and place saucepan over low heat.Cook and stir constantly, until the sauce becomes thickened and brown.Remove the carrots when they are hot, and drain the water from them anddiscard the water. Place the carrots attractively in a serving bowl. Pourthe hot, cooked brown sugar glaze over the top and stir to distribute thesauce. It's a beautiful, sweet-tasting dish that adds color and drama toyour table

Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 112 Calories From Fat: 34 Total Fat: 3.9g Cholesterol: 10.2mg Sodium: 13.7mg Potassium: 48.2mg Carbohydrates: 20g Fiber: ~~lt1g Sugar: 18.2g Protein: ~~lt1g

Comments: Betty tells her simple and elegant side dish, Brown Sugar CandyGlazed Baby Carrots recipe. Betty does her magic here, and makes a vegetabletaste like candy!

Recipe Source: From: bettyskitchen | April 12, 2009