This may be a fairly simple recipe, but to someone just starting to cook, it could mean the difference between an ok first dinner party where you might serve carrots heated up in water & an ALRIGHT dinner party that people really like eating.
Any small thing you can do to a meal to enhance the flavor will be much more rewarding.
Hope you enjoy.
DRAIN CARROTS WELL, IF USING CANNED CARROTS. IF USING FRESH, SLICE.
MELT THE BUTTER IN SMALL CAST IRON SKILLET, IF YOU HAVE ONE.
IF USING CANNED CARROTS:
PLACE CARROTS IN SKILLET ON MEDIUM HEAT & ADD A SMIDGEN OF SUGAR, ABOUT 1/8 tsp. DON'T MEASURE, JUST GUESS. SALT & PEPPER.
CONTINUE COOKING & STIRRING UNTIL BUTTER IS ALMOST GONE. THEY WILL START BROWNING. THIS IS GOOD. IF THEY AREN'T BROWN, COOK A LITTLE LONGER. DON'T OVER STIR AS THEY WILL MUSH.
IF USING FRESH CARROTS, DO STEPS 1, 2, 3 ABOVE, EXCEPT PLACE LID ON SKILLET TO STEAM THE CARROTS FOR THE FIRST 10 MINUTES. COOKING TIME WILL TAKE LONGER FOR FRESH. CONTINUE WITH STEP 4. WAIT TO ADD YOUR SEASONINGS TO CARROTS UNTIL THEY SOFTEN UP SOME, OR IT WILL JUST FALL OFF CARROTS & NOT ADHERE TO THEM.