Ingredients:

• 1 pound fresh carrots, peeled, trimmed and cut into narrow 2 inch sticks
• 1/3 cup water
• 3 tablespoons margarine
• 1/2 teaspoon Durkee dried rosemary, crushed
• 1/2 teaspoon Durkee dried thyme leaves
• 2 tablespoons dry sherry
• blespoon brown sugar
• teaspoon salt

• Place carrots and water in skillet.
• Cover; bring to a boil over medium high heat.
• Reduce heat to medium low and simmer 5 minutes or until carrots are tender.
• Drain.
• Add margarine, rosemary, thyme, sherry, sugar and salt; stir to combine.
• Continue cooking, stirring frequently until heated and glazed, about 5 minutes.
• Serve hot.