▢1 (16-ounce) bag baby carrots ▢½ cup water ▢2 tablespoons unsalted butter ▢2 tablespoons packed light brown sugar ▢salt and pepper to taste
Combine carrots, water, butter and brown sugar in a pan over medium-high heat and bring to a boil. –
Cover and reduce the heat to cook on low for approximately 6 minutes. –
Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes. –
Remove from the heat and sprinkle with salt and pepper. –
For some extra flavor and texture, add ⅓ cup pine nuts or chopped, toasted walnuts or pecans after simmering for the first 6 minutes. –