2 1/2 tablespoons unsalted butter
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon salt
1 pound baby carrots, halved lengthwise
Freshly ground black pepper
In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth.
Add the carrots and toss to coat. Cover, reduce the heat to medium, and cook about 15 minutes or until the carrots are tender and glazed. Top with lots of black pepper. Serve hot or warm.
Servings: 4 to 6
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