- 1 pound carrots, peeled and cut in wedges
- 1 cup chicken broth, low sodium
- 3 tablespoons unsalted butter, divided
- 1 tablespoon brown sugar
Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.