- 680 grams small whole carrots, cleaned and peeled
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Sea salt to taste
- White pepper (optional)
Place carrots in a saute pan and add enough water to almost cover. Bring the water to a boil, reduce heat to a simmer, then cover and cook until the carrots are tender, 8 – 10 minutes.
Drain water from the saute pan, and set the carrots aside.
Melt the butter in the pan over medium heat. Add brown sugar and stir until the butter has melted and a glaze begins to form. Return the carrots to the pan. Coat them with the glaze and continue to cook an additional 5 minutes.
Transfer the carrots to a serving dish and sprinkle with sea salt and white pepper.