Wash baby carrots, and remove any bad pieces or ends. Set aside.

Melt butter, brown sugar and maple syrup in skillet or pot until smooth.

As carrots cook, stir occasionally.

Cover and simmer on low heat for 15-20 minutes, or until carrots are tender.

The glaze will thicken up to a nice caramel consistency.

I got this recipe from Megs Everyday Indulgence Online.