Brown Sugar Glazed Carrots

1-1/2 pounds mini carrots
1 T. butter
1/3 c. brown sugar
1/4 t. dried rosemary
coarse salt
pepper

In a large skillet, place carrots, butter, sugar, rosemary and 1-1/4 c. water; season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until tender, 13-15 minutes. (may need to add more water if it evaporates too quickly)
Remove from pan and sprinkle just a little more brown sugar on top before serving.