Brown Sugar-Glazed Carrots
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- 2 lb. carrots, peeled and sliced on a diagonal
- 1/2 c. butter
- 1/2 c. packed brown sugar
- 1 tsp. pumpkin pie spice
In a large, deep skillet, bring 1 inch of water to a boil.
Add carrots; boil 3 minutes. Drain.
In the same skillet, melt butter, brown sugar, and pumpkin pie spice over medium heat. Cook, stirring, until bubbly.
Add carrots and cook 2 minutes more.
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