Ingredients
1 1/2 pounds carrots, peeled and cut into 2-inch lengths, halved or quartered if thick
1 tablespoon butter
1 tablespoon light-brown sugar
1/4 teaspoon dried rosemary
Coarse salt and ground pepper
Preparation
In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
