1 lb Medium carrots, parsnips, or turnips, peeled
1 Tbsp butter
1 Tbsp Brown Sugar
Cut carrots in half, both crosswise and lengthwise. Cook carrots in saucepan over medium heat in a small amount of boiling salt water for 8-10 minutes or until crisp-tender. Drain; remove from pan. In the same pan combine butter, brown sugar and a dash of salt. Cook and stir over medium heat until combined. Add carrots. Cook uncovered, 2 minutes or until glazed, stirring frequently.
