Carrots à la Bob

Prepare a suitable portion of carrots by peeling them and cutting into strongly angled slices about 3/4 inch thick, or to taste.

Prepare a syrup of butter and sugar, in about equal amounts by volume, using preferably brown sugar, in a small sauce pan, heating until the mixture becomes somewhat thickened. Don’t let it overboil or burn, so use medium heat. The syrup can be modified for flavor with the addition of a little maple or other syrup, such as dark karo syrup, if desired.

Parboil the carrots for about 4 minutes, then drain well and add them to the syrup mixture for a final heating until they are glazed and tender, about 4 minutes. Avoid overcooking them, or they will get soft and squishy.

You can vary this by adding a touch of ginger to the syrup.