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Ingredients
- 1 pound baby carrots (past dry (454-grams)
- ¼ cup water
- ¼ cup salted butter
- ¼ cup dark brown sugar (packed)
- ¼ cup pure honey
- ¼ teaspoon fresh cracked black pepper (optional)
- 2 teaspoons fresh chopped flat-leaf parsley (optional garnish)
Instructions
- Add the carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat.
- Cover and cook for 8-10 minutes, stirring occasionally to keep the carrots from scorching.
- Remove the lid and increase the heat to medium-high.
- Continue stirring occasionally for another 8-10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens.
- Stir in the cracked black pepper.
- Garnish with the chopped fresh leaf parsley.
- Serve while hot.
