| | Directions | | Place all of the ingredients in a sauté pan that has a lid and is wide enough to hold the carrots in a single layer. Simmer, covered, over medium heat until the carrots are tender and most of the liquid has been absorbed; 15 to 20 minutes. Cook until a syrupy glaze forms on the bottom of the pan. Roll the carrots around in the pan until they are well coated, then turn them into a dish and garnish with chopped fresh mint or parsley (optional). |
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| Ingredients | | - |  | 1 pound carrots, peeled, quartered lengthwise, and cut into even sticks |
| - | | 1/2 cup water or chicken or beef stock |
| - | | 2 tablespoons butter |
| - | | 1 1/2 tablespoons brown sugar |
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