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carrots, peeled (1 pound)
Cut carrots in half crosswise then lengthwise into 2 or 3 sticks (or just slice at an angle). Simmer, covered, in a small amount of boiling salted water about 8 minutes or until crisp tender. Drain.
Melt the butter; stir in brown sugar till dissolved. Add carrots. Cook over medium-low heat about 10 minutes, turning often. Makes 4 to 6 servings.