Thanks to Illinois Benedictine University Dietetic Intern Megan Kochanek for sharing this recipe! Megan says: “This appeals to kids because the brown sugar gives the carrots a sweet flavor.”
1 pound carrots
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon water
Peel the carrots, and then slice each one into rounds. Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap. Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute. Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.