 | | Directions |
- In a large saucepan, cover carrots with water. Add salt. Cook over medium high heat until tender, 15 to 20 minutes.
- Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Add butter, brown sugar and pepper into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a 2-3 minutes.
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Prep Time: 0 minutes
Cook Time: 25 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound baby carrots |
| - | | 1 teaspoon salt |
| - | | 1/4 cup butter or margarine |
| - | | 1/3 cup brown sugar |
| - | | 1/4 teaspoon black pepper |
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