Tuesday, January 26, 2010

Candied Carrots

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Place carrots in a pot of salted water. Bring water to a boil, reduce heat
to a high simmer and cook about 20 to 30 minutes. Do not cook the
carrots to a mushy stage.

Drain the carrots, reduce the heat to its lowest possible setting and
return the carrots to the pan. Stir in butter, brown sugar, salt and
pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

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