Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.
- Servings: 6
Source: Martha Stewart Living, December/January 1999
- 8 large carrots
- 3 tablespoons butter
- 1 tablespoon sugar
- Salt and freshly ground pepper
Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.