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Wash the carrots well and place them in a 2-quart saucepan. Pour water until it covers the carrots completely.
Cover the saucepan with a lid and allow water to boil over high heat. Cook carrots for about 6 to 7 minutes.
Discard half of the water from the saucepan. Add the butter, sugar, and salt. Stir until well-combined.
Cover the pan once again and cook until carrots are tender, but not mushy, about 6 to 7 more minutes. Adjust taste as necessary by adding more brown sugar and/or salt. Check for doneness by sticking a carrot with the fork. It should poke through easily but should still be a little firm and crisp.