Creamed Carrots

I've had a few people ask me for this recipe over the years when they've come for dinner and I've made it with a roast or something. Its really simple to make and pairs really well with any roast or fried chicken, anything really. It is a bit heavy, but oh-so-good.  I actually got the idea from a friends mother many years ago when I visited them in Idaho, but she used parsnips instead of carrots. It works well for both.

1 TBSP butter (or more to taste - its pretty rich)
1 tsp vegetable oil
1 lb carrots, peels and cut into simple rounds
1/2 TBSP brown sugar (or to taste)
Pinch salt (to your taste)
1 cup of half-and-half cream (or you can use heavy cream too for richer)

1. Melt the butter, and add the vegetable oil (this stops the butter from burning)
2. Add the carrots and let "simmer" for a minute or so, then add the brown sugar, salt, and cream. Stir really well.
3. Let cook until the cream thickens and reduces quite a fair bit; you'll definitely have to stir it from time to time