• 1 pound carrots, cut into 2-inch pieces
  • ¼ cup packed brown sugar
  • 2 tablespoons butter, diced
  • 1 pinch salt
  • 1 pinch ground black pepper
  1. Place carrots in a pot of salted water; bring to a boil.
  2. Reduce heat to a low boil and cook until tender but not mushy, 15 minutes.
  3. Drain carrots and return carrots to the pot.
  4. Cook pot of carrots on low. Stir in brown sugar, butter, salt, and pepper. Cook until sugar is bubbly, 3 to 5 minutes.