Peel carrots and cut into 1/2 inch slices. Put in saucepan and add water to cover. Cook until slightly tender when tested with a fork. Drain the carrot water reserving 1/2 cup for the glaze.

Combine in saucepan carrot water, light brown sugar, honey and butter, bring to a rolling boil. Boil for 8 to 10 minutes until you get a thick syrup. Add carrots and stir gently to glaze and turn on low heat to heat carrots through. Makes 4 to 6 servings