Candied Carrots

2 lbs. of carrots, cut into sticks - I used frozen baby carrots
1/4 c. butter
1/4 c. brown sugar
1/4 t. salt
1/4 t. pepper

Place carrots in large saucpan; Add 1 inch of water. Bring to a boil; reduce heat, cover and simmer8-10 minutes or until tender, but not mushy. Drain and set aside. In same pan, combine butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.