16 oz. bag of baby-cut carrots
1/2 c. water
1 1/2 Tbsp. butter
1 1/2 Tbsp. brown sugar
salt and pepper to taste
Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat. Turn to low and simmer for approximately 6 minutes.
Here is where I sometimes venture off the directions for a bit. Not all baby-cut carrots are created equal. Sometimes they are thin and petite. In that case, skip this paragraph. The recipe, as written, will work just fine. But sometimes baby-cut carrots are short but very fat and will take longer to soften up. In that case, I cover the pan and simmer (on low or medium low) for an additional 6 minutes or so. Then remove the lid and continue on with the final phase.
Turn back to high and cook until all the water is evaporated and carrots are tender, usually another 5-6 minutes. I like to stir occasionally to give every carrot a turn in the sweet glaze. Remove from heat. Sprinkle on a little salt and pepper and enjoy!
According to Lil' Luna, this makes 4 servings (94 calories each).
