Instructions: Peel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water. Cover and cook over medium-high heat for 6 to 7 minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter, and cider vinegar.

Turn up the heat and saute, stirring for 2 to 3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.