Glazed Carrots

i hope everyone had a happy thanksgiving, a full week ago, yes, sorry, it's been a busy week.  my assignment this year was to bring glazed carrots.  a few years ago my baby brother had just finished his first semester of culinary arts school, and he wanted to make our family a nice memorial day dinner.  not your typical memorial day bbq, he made chicken, mashed potatoes with pan gravy, and glazed carrots.  i hate cooked carrots, but i decided to try a few, so as not to hurt his feelings.  holy moly.  these glazed carrots were the most delicious thing i had ever eaten.  i went back for seconds, and probably thirds, and so did everyone else.  this recipe has become a staple at our house and at family dinners, and there are never leftovers.  there is also no picture, because they went that fast at thanksgiving.  so even without a tempting picture, you totally need to try these out.  my sweet 6-year-old nephew wasn't going to have any, until i told him they were his uncle's recipe, and then he took a huge scoop and ate them all.

Glazed Carrots

1 lb carrots, peeled and sliced

chicken stock

salt and pepper, to taste

1/8 c sugar

1/4 c butter

Place carrots in a saute pan and add chicken broth until carrots are almost covered.  Salt and pepper to taste.  Add sugar and butter and cook until butter is melted.  Simmer until carrots are tender and sauce is a syrupy reduction, adding more stock if needed.