Carrots are a must on Easter Sunday at Lolly's house. These are simply delicious and can be ready to put on the table in about 20 minutes. The younger family members especially liked the "baby carrot" version, but you could certainly dice or slice regular sized carrots for this recipe.
1 pound baby carrots
3 T. light brown sugar
3 T. unsalted butter
pinch of salt
Lightly steam carrots over boiling water with a steamer basket until a knife will easily slide into carrots, about 8 - 10 minutes depending on their size.
Drain carrots. In a shallow saucepan over medium low heat, melt butter and add sugar and stir until the mixture thickens into a glaze. Add carrots and gently stir to combine with the glaze. Add a pinch of salt and serve immediately.