- 1 pound carrots, sliced or roll cut
- 1 tablespoons unsalted butter
- 1/2 teaspoon sugar
Blanch carrots in salted boiling water for 2 to 3 minutes until tender crisp. Drain and plunge in ice-bath to stop the cooking.
To a saute pan, add butter and sugar. Let melt and add carrots, cook over low heat until heated through, and glazed, about 4 minutes.