- 1 pound carrots
- 1/2 cup water
- 3 tablespoons butter
- 3 tablespoon brown sugar
- 1/2 teaspoon salt
Peel the carrots and cut them into 1/2-inch slices.
Place the carrots, water, butter, brown sugar, and salt in a large skillet, over medium-high heat, bring the water to a boil.
Once the water is boiling reduce heat and cover cook 10-18 minutes or until the carrots are about fork tender.
Uncover and turn up the heat to medium-high and continue to cook until most of the liquid has evaporated and a syrup forms. Remove from heat and serve.
Nutrition information is an estimate and may vary with brands of ingredients used.
- If you don't want to peel the carrots, use a vegetable brush to clean all of the dirt and debris.
- Cut the carrots into 1/2-inch slices using a sharp knife.
- Cooking may vary slightly depending on the size of the carrots.
- Store leftovers in the refrigerator.
Calories: 145kcal | Carbohydrates: 17.8g | Protein: 1g | Fat: 8.6g | Saturated Fat: 5.5g | Cholesterol: 23mg | Sodium: 433mg | Potassium: 374mg | Fiber: 2.8g | Sugar: 12.1g | Calcium: 46mg