Ingredients:

  • 1 pound (450g) baby carrots or sliced regular carrots
  • 2 tablespoons (30g) unsalted butter
  • ¼ cup (50g) packed brown sugar
  • ½ teaspoon (2g) ground cinnamon
  • ¼ teaspoon (1g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 tablespoon (15ml) water
  • Fresh parsley, for garnish (optional)

Instructions:

  1. If using whole carrots, peel and cut them into uniform pieces. Rinse and pat dry.
  2. Place a skillet over medium heat. Add butter and allow it to melt completely.
  3. Stir in the carrots, coating them with melted butter. Sauté for about 5 minutes, stirring occasionally.
  4. Sprinkle in the brown sugar, cinnamon, salt, and pepper. Combine well to ensure carrots are evenly coated.
  5. Add water to the pan to create steam. Cover the skillet and cook for 5-10 minutes, or until carrots are tender but still slightly crisp.
  6. Remove the lid, increase heat slightly, and allow the glaze to thicken (about 2-3 minutes), stirring regularly.
  7. Transfer the carrots to a serving dish. Garnish with fresh parsley, if desired.