I often use the little carrots in the plastic bags. Not the tiny ones used for school lunches. Or you can slice regular carrots into bite sized spears.

6-8 carrots (regular size)

1-2 tablespoons butter

2 tablespoons sugar



Peel regular carrots with a potato peeler, which takes away some of the nutrition, but it gives a more appetizing appearance. If the skin is left on it sort of looks dirty when the carrots are cooked. Another method of sort of peeling them is to rub them hard with an abrasive kitchen pad before cooking.

The following method sort of caramelizes the carrots.

Place carrots and other ingredients in a medium saucepan on medium high heat. Cook with the lid ajar until the water disappears, stirring occasionally. This, hopefully happens when the carrots are tender. If it gets too dry before the carrots are done, add more water. If the carrots are done and there is too much liquid, take off the lid, raise heat and stir until done and liquid reduces.