8 fresh carrots, rinsed, peeled, split lengthwise
OR use fresh whole baby carrots
1/3 cup firmly packed brown sugar
2 tablespoons butter
Cook carrots in boiling salted water for about 10 minutes; drain. Stir sugar and butter together over medium heat until sugar is dissolved. Add carrots; reduce heat and simmer, stirring gently occasionally, until carrots are well coated and tender.
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