Brown Sugar Baby Carrots

1 lb of baby carrots

1/2 C. Brown Sugar
1/2 C. Chicken Stock
3 T. Milk Free Margerine
Dash of Black Pepper

Blanch Carrots in boiling water for 4 minutes.
Drain.

In skillet, mix stock, margarine, and brown sugar together. Bring to a boil and reduce heat to a simmer. Reduce to half, about 4 minutes.

Add carrots and cook until well glazed, about 6 more minutes.

Shake or grind pepper on top and serve!