The glaze on the carrots brings out their natural sweetness and make them an ideal side for french and italian dishes.
Makes enough for four.
If you are using baby carrots just trim then ends. If you are using regular carrots then peel and cut them into inch long lengths. Round the edges with the peeler.
In a small pan heat the stock and sugar to a simmer, then add the carrots. Cook for five minutes until tender and then drain them. Melt the margarine in the pan, return the carrots and coat them thoroughly.