- 16 oz baby carrots
- 2 tablespoons butter
- 1⁄4 cup brown sugar, packed
- 1 cup water
- dash of salt pepper, to taste
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 25-30 minutes, or until carrots are tender and the liquid has evaporated.