I'm not really sure how these came about...probably an attempt to get the girls to eat more veggies when they were little.

Ingredients

1 bag petite cut baby carrots
1 Tablespoon salted butter
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg

Instructions

Boil carrots over medium heat until fork tender. Drain off water.

In a medium size skillet, melt butter over low/medium heat. Add carrots, brown sugar, and spices. Simmer until carrots are evenly coated with butter and spices.

Ideas

This is one of those recipes that I don't really measure the spices. The given amounts are pretty accurate, but I'm a big believer in adjusting to fit your tastes. You're not going to go wrong with a little more butter, brown sugar, or spices.

You can use a bag of regular baby carrots or cut up larger carrots into slices. I prefer the petite cut baby carrots because it saves me time chopping and they cook faster.