Glazed Carrots and Zucchini

1 lb. bag baby carrots
2-3 zucchini, opt.
4 T. butter
1/4 c. brown sugar

Cook carrots, covered in boiling water until tender (10-15 minutes). Add zucchini and cook until tender (5 minutes). Drain water. Return to stove, and add butter and brown sugar. Cook over low heat until all vegetables are coated. Can also season with a little lemon/pepper seasoning.

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