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