1 can sliced carrots (completely drained)
1 cube of butter (about the size of a dice)
Cinnamon and sugar mixed
Salt and pepper
Place butter in 10-inch skillet
Melt butter on high until it begins to fry
Add carrots and reduce heat to medium.
Spread carrots to cover pan with a wooden spoon.
Sprinkle as evenly as possible with cinnamon and sugar mixture.
Salt and pepper to taste
Saute for three to 5 minutes, stirring frequently until carrots are
completely heated through.
Note: I'm sure you could use Splenda, or any other sugar substitute if
serving to a diabetic.