I cut the sugar back slightly from the original Glazed Carrots ^[1] to rave reviews from Jim.

Servings: 4

Fresh
1 lbs. small carrots with greens
2 Tbsp. butter

Pantry
1/4 cup brown sugar
1 cup water

Prepare carrots
Trim the greens off the carrots, leaving 1 inch remaining. Peel the carrots.

Prepare glaze
Melt the butter in a large saucepan over medium-low heat. Add the sugar and cook until dissolved into the butter. Add the water and stir. Increase heat to bring to a boil, reduce to a simmer.

Cook carrots
Add the carrots to the glaze and stir to evenly coat. Cook carrots in the glaze for 15 to 20 minutes or until carrots reach desired tenderness. Turn carrots several times during simmering to cook evenly.

Serve
Serve whole carrots warm as a side dish.