1 pound fresh, frozen or canned whole baby carrots
2 tablespoons butter
1/4 cup brown sugar
Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Test Kitchen Tips
Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.