Put the carrots in a large pan and cover
with water. Bring to the boil and cook for
6-8 mins until just tender, then drain.
Can be done the day before; just chill
the carrots until needed.
Melt the butter in the same pan, add
the pine nuts and sultanas, and cook for
2 mins until the pine nuts start to lightly
brown. Return the carrots to the pan
with the sugar, parsley and plenty of
seasoning. Toss everything to coat.