1 lb of Carrots (peeled, quartered lengthwise, and cut into even sticks)
1/2 water or stock
3 TBLS butter
1 1/2 TBLS brown sugar

Arrange carrots in a single layer in a saute pan with a lid

Simmer covered over medium heat until the carrots are tender and a syrupy glaze had formed on the bottom of the pan (You may want to remove the cover after about 20 minutes to help form the glaze)

From the Joy of Cooking page 359