Glazed Carrots
Serves 8

2 pounds baby carrots, peeled
2 tablespoons butter
3 tablespoons brown sugar
salt and pepper

Place butter in the bottom of a large skillet, then add carrots. Sprinkle with brown sugar over top. Add water about half up carrots and bring to a boil. Reduce heat and simmer, covered loosely, until carrots are just barely tender and water is evaporated. If carrots are not tender enough, add a little more water and continue to cook. Once the water has evaporated and the bottom of the pan shows a bit of browned color, add just 1 tablespoon of water and swirl carrots around to pick up glaze. Salt and pepper to taste and serve immediately.