Ingredients
- 2 pounds carrots peeled and sliced on a diagonal
- 1/2 cup butter salted
- 1/2 cup brown sugar packed
- 1 teaspoon pumpkin pie spice
Instructions
- In a large, deep skillet, bring 1 inch of water to a boil.
- Add carrots; boil 3 minutes. Drain.
- In the same skillet, melt butter, brown sugar, and pumpkin pie spice over medium heat. Cook, stirring, until bubbly.
- Add carrots and cook 2 minutes more, stirring regularly, until carrots are tender.
Notes
Recipe Variations
- Use mini carrots instead of regular carrots
- Substitute granulated sugar or honey for the brown sugar
- Substitute any combination of cinnamon, nutmeg, ginger and cloves for the pumpkin pie spice
- Add fresh rosemary or thyme
- Add a dash of cayenne pepper for a sweet/heat combo
- Use less sugar for less sweetness
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 257mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12866IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.3mg