Ingredients:
1 1/2 lbs baby carrots
2 tablespoons unsalted butter
2 tablespoons firmly packed light brown sugar
1/3 cup dried currants
salt & freshly ground black pepper
Directions:
Bring a large pot of lightly salted water to a boil over high heat.
Add the baby carrots and cook until barely tender, about 5 minutes.
Drain and rinse under cold water.
Drain well.
Melt the butter in a large skillet over medium heat.
Add the carrots, brown sugar and 1/4 cup water.
Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes.
Stir in the currants.
Season with salt and pepper.
Transfer to a serving dish and serve hot.
Servings: 8
Time preparation: 15 min.
Time total: 25 min.