1 (16-ounce) bag baby carrots ▢½ cup water ▢2 tablespoons unsalted butter ▢2 tablespoons packed light brown sugar ▢salt and pepper to taste
Bring to a boil carrots, water, butter, and brown sugar in a saucepan over medium-high heat.
Reduce the heat to low and cover the pan; cook for about six minutes.
With the carrots still covered, return the heat to high and cook for an additional 5–6 minutes, stirring intermittently, or until the water has evaporated and they are tender.
After removing from flame, garnish with pepper and salt.