Ingredients:

  • 1 lb carrots, peeled and sliced into 1-inch coins
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 tbsp packed light brown sugar
  • 1 tbsp water

Instructions:

  1. Peel the carrots and slice them into consistent 1-inch rounds. Toss them in a bowl with olive oil, salt, and pepper until lightly coated.
  2. Heat a 12-inch skillet over medium-high heat. Add the carrots in a single layer and cook without stirring for 3–4 minutes until the bottoms are golden brown, then toss and cook for another 3 minutes.
  3. Lower the heat to medium. Push the carrots to the edges of the pan and add the butter, brown sugar, and water to the center. Stir the glaze constantly for 1–2 minutes until the butter is melted and the sugar has dissolved.
  4. Toss the carrots back into the center of the glaze and stir continuously for 3–5 minutes until the sauce thickens into a glistening, mahogany-colored coating. Remove from heat immediately.