One of my favorite quick vegetable recipes is glazed carrots; a perfect side dish to almost anything. I used baby carrots in the recipe but if you use larger one make sure the slices are all equal in size.
1 16-ounce bag baby carrots
½ cup water
2 tablespoons butter
2 tablespoon packed light brown sugar
Salt and pepper (less salt if you use salted butter)
Combine everything in a pan and bring to boil over medium high heat.
Cover and reduce heat, cooking on low for about 5 minutes.
Keep covered and turn heat to high and cook, stirring occasionally, until all water has evaporated and carrots are tender, about another 5 minutes. Remove from heat and sprinkle with salt and pepper. You can top with fresh herbs or orange juice if desired.
