Glazed Carrots

Ingredients

• 1 pounds carrots – peeled and cut into 0.5-inch-thick rounds
• 0.5 cup water
• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar – packed
• 0.5 teaspoons kosher salt
• 0.25 teaspoons black pepper – freshly ground

Instructions

1. Peel the carrots and cut into 0.5-inch-thick rounds
2. Combine carrots, water, unsalted butter, light brown sugar, and kosher salt in a wide 10- to 12-inch skillet; bring to a simmer over medium-high heat.
3. Cover, reduce heat to medium, and cook until carrots are crisp-tender, 5–7 minutes, stirring once halfway.
4. Uncover, increase heat to medium-high, and cook, stirring occasionally, until the liquid reduces to a glossy syrup that coats the carrots, 5–8 minutes.
5. Reduce heat to low, add black pepper, and toss until evenly coated, 30 seconds.
6. Taste and adjust seasoning; if the glaze is too thick, splash in 1–2 tablespoons water and stir until it lightly coats the carrots, 1 minute.
7. Serve hot while the glaze is shiny and fluid.