Baby Carrots

• 1 1/2 pounds baby carrots
• 3 tablespoons butter, cut into small pats
• 1 tablespoon sugar
• 1 teaspoon coarse salt

1. Place baby carrots in 1/2-inch of water with butter, sugar, and salt.
2. Bring water to a boil, cover pan, and reduce heat to simmer.
3. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high.
4. Reduce water until it almost evaporates, a couple of minutes.
5. Turn carrots in sauce and taste to adjust seasonings and serve.

baby carrots, butter, sugar, coarse salt

Taken from www.foodnetwork.com/recipes/rachael-ray/baby-carrots-recipe.html (may not work)