To save time, look for prepeeled real baby carrots in microwavable bags.
1/4 cup water
1/4 cup cider vinegar
2 1/2 tablespoons brown sugar
12 ounces peeled baby carrots
1 tablespoon butter
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Combine water, vinegar, brown sugar, and carrots in a medium skillet over medium-high heat. Cover and bring to a boil. Reduce heat, and simmer 6 minutes or until carrots are crisp-tender. Increase heat to medium-high; cook 2 minutes or until liquid is syrupy. Stir in butter, pepper, and salt. Sprinkle with parsley.
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