| | Directions | | Peel and slice carrots into coins. Put the carrots, brown sugar, butter, salt and water into a heavy saucepan. Bring the water to a simmer. Cover and cook over low heat for 10-15 minutes, stirring occasionally, until the water has cooked away, a glaze has formed, and the carrots are tender. (You may need to add a little more water.) Serves 4. |
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| Ingredients | | - |  | 1 pound carrots |
| - | | 2 tablespoons brown sugar |
| - | | 2 tablespoons unsalted butter |
| - | | 1/2 teaspoon Salt |
| - | | 1/3 cup water |
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