Oh Yeah Baby Glazed Carrots
Place all the ingredients in a medium, heavy saucepan.
Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
Using an oven mitt or pot holder, remove from the heat and serve.
Recipe courtesy Emeril's There's A Chef In My Soup, by Emeril Lagasse, Harper Collins Publishers, 2002