Bob Evans Restaurant Copycat Recipe
8 medium carrots (about 1 1/4 lbs.)
3/4 cup water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon instant beef bouillon
dash of pepper
Peel and cut carrots into 2 inch pieces. Heat the carrots and remaining ingredients except parsley to boil; reduce heat, cover and simmer until carrots are tender (about 25 minutes). Remove carrots and boil liquid rapidly to reduce liquid to glaze consistency. Add the carrots. Turn to coat evenly with glaze. Sprinkle with parsley.