What you need

7 or 8 small to medium carrots peeled
1 tbsp butter
¼ cup white wine, cooking wine, or non alcoholic cooking wine or an extra 1/4 cup broth and no additional salt
¼ cup chicken broth 
Salt to taste
Black pepper to taste
A couple of anise hyssop leaves
1 ½ tbsp sugar

How to:

1. Melt the butter in a large pan
   
2. Add the carrots, salt, and pepper
   
3. Add the liquids, increasing the heat to medium-high and bring to a simmer 
   
4. Add the anise hyssop leaves
   
5. Cover the pan loosely and simmer until the carrots are just tender (took about 10 minutes for these carrots)
   
6. Uncover the pan and add the sugar, stirring well 
   
7. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, probably for another 5 minutes or so 
   
8. Serve hot with Rosemary & Thyme Fusion Steak and BFT Mashed Potatoes
   

ENJOY!