| Carrots are cooked in a brown sugar reduction which results in a sweet flavroful glaze. | |
| 16 ounces | carrots (baby or sliced) |
| 2 Tblspn | Butter |
| 3 cups | Brown Sugar, packed |
| 1 cup | Water |
| 1 dash | salt |
| 1 dash | pepper (to taste) |
| Directions: | In a medium saucepan, combine the carrots with all ingredients. Stir to blend. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated. |
| Notes: |
None |
Steve's Cookbook
Brown Sugar Carrots
- Steven Weise