
2 cans (15 ounces each) sliced carrots, drained
1/3 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange peel (optional)
2 tablespoons margarine or butter
Cook and stir brown sugar, salt and orange peel in margarine in 12-inch skillet until bubbly.
Add drained carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, about 5 minutes.
4 SERVINGS