- 1 1/2 pounds baby carrots
- 3 tablespoons butter, cut into small pats
- 1 tablespoon sugar
- 1 teaspoon coarse salt
Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
Recipe courtesy of Rachael Ray