2 lbs Carrots
4 T. butter
¼ C. brown sugar, packed
½ t. salt
½ t. ground pepper
1. Peel carrots (or, if they’re not too funky just wash carrots) Cut carrots in half lengthwise so all are about the same size. If the carrots are on the large size, I quarter them.
2. In a large skillet, melt butter over medium heat and add carrots to skillet.
Cook 8-10 minutes, until tender and the butter has browned.
3. Stir in brown sugar and cook uncovered a few more minutes until the brown sugar thickens and coats the carrots.
4. Season with salt and pepper and serve!
Photo by Alesia Kozik per Pexels