INGREDIENTS

  • 1 1/2 lbs carrots , peeled and cut into 2 inch lengths, halved or quartered if thick
  • 1 tablespoon butter
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon dried rosemary
  • coarse salt
  • ground pepper

DIRECTIONS

  1. In a large skillet, place carrots, butter, sugar, rosemary and 1 1/4 c water;season with salt and pepper.
  2. Bring to a boil.
  3. Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes.
  4. (If water evaporates before carrots are tender, add 1/4 c more).
  5. Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.