- 1 (2-lb.) bag baby carrots
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1 teaspoon salt
- 1 tablespoon chopped fresh mint
- Freshly ground pepper to taste
How to Make It
Bring carrots and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and cook 15 to 20 minutes or just until carrots are tender. Drain.
Melt butter in a large skillet over low heat; stir in sugar, honey, and salt. Add carrots, and cook, stirring constantly, 5 to 8 minutes or until carrots are glazed. Sprinkle with mint and pepper to taste.