1. Bring a large pot of lightly salted water to a boil over high heat. 2. Add the baby carrots and cook until barely tender, about 5 minutes. 3. Drain and rinse under cold water. 4. Drain well. 5. Melt the butter in a large skillet over medium heat. 6. Add the carrots, brown sugar and 1/4 cup water. 7. Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes. 8. Stir in the currants. 9. Season with salt and pepper. 10. Transfer to a serving dish and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
