This recipe came from a Betty Crocker cookbook I have, the Heart Health edition.
1.5 lbs carrots, cut into julienne strips
1/3 c packed brown sugar
2 T butter
1/2 t salt
1/2 t grated orange peel (I didn't have any oranges and the carrots were still yummy!)
In a 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling: reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender. Drain and reserve.
In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.