2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper
Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil.
Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes.
Drain and transfer to a bowl.
Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved.
Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
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