|Baby carrots||1 Cup (16 tbs)|
|Clear stock||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Clean carrots and leave whole if small, or slice through Lenthwise.
Heat the stock in a thick pan, then add the other ingredients,Simmer for about 35 minutes.
When the stock is reduced to almost nothing, watch the carrots do not burn.
They will become coated with thick glaze.
Serve sprinkled with parsley.