Candied Carrots

 This has become a holiday tradition at the Tilton house.  

• 1 lb carrots, peeled and sliced into 1/2 inch pieces
• 2 TBS butter
• 3 TBS brown sugar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 TBS chopped parsley

1. In a large pot, add carrots and 1 cup of water.  Bring water to a simmer and cook for about 8-10 minutes, or until tender.  
2. Drain water from pot and return the pan to the stove.  Over medium heat, add brown sugar, butter, salt, and pepper.  Cook for 2-3 minutes, or until the butter and sugar have melted and carrots are coated in the glaze.  Sprinkle with parsley and serve.