• 5-6 regular size carrots, peeled and sliced to make 2 cups of carrot slices OR cut enough peeled baby carrots to make 2 cups of slices
• 1 cup of water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• Optional: 1 Tablespoon butter or vegetable spread (used to be called called oleo-margarine) like Imperial, Blue Bonnet, etc.

Place carrots and water in a 2-3 quart sauce pan and turn heat on high.  When water begins to boil, add spices and reduce heat to medium low.  Simmer 10-12 minutes.   When carrots are tender, remove from heat, add butter and serve.

Serves 3-4