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Ingredients:

1 pound carrot pared and cut diagonally in 1/4 -inch slices
1/2 cup chicken broth
1/2 teaspoon salt
1/3 cup butter or margarine
Freshly ground pepper to taste
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 tablespoon mint leaves chopped fresh mint leaves or 1 teaspoon dried crushed

Place carrots in saucepan with chicken broth and salt. Cover and bring to boil reduce heat and simmer until carrots are tender, about 10 minutes. Add butter, pepper, and sugars. Continue cooking until liquid is reduced to 1 tablespoon. Sprinkle mint leaves over carrots. Serve immediately.

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