Glazed Baby Carrots


Yield: 2 servings

Baby carrots                                            3/4 lb (about 2 lbs with green stems attached)
Unsalted butter                                        1 1/2 T
Sugar                                                      1/2 tsp
Salt and freshly ground black pepper 

Trim carrots, leaving about 1/2 inch stems, and peel, if desired.

In a steamer set over boiling water, steam carrots, covered, until just tender, 6-8 minutes.  Carrots may be prepared up to this point 1 day in advance and kept covered and chilled.

In a large skillet, cook carrots in butter with sugar, and salt and pepper to taste, over moderately low heat, stirring until heated through and glazed, about 4 minutes.