Under 30 Minutes
- 9 carrots (1 1/2 pounds)
- 1 tablespoon sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
Quarter and cut carrots into 2-inch lengths.
In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.