1 1/2 pounds fresh baby carrots

3 tablespoons butter
3 teaspoons sugar
1 tablespoon Cognac or Brandy
2 tablespoons chopped parsley

Cook carrots, covered in boiling water, until tender, about 15 minutes and drain. In a large skillet, heat together the remaining ingredients, add the carrots, and cook, tossing and turning, until carrots are shiny and glazed. Serves 8.

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