This is the other half of the Cheese and Spinach Tart meal. The original recipe calls for frozen carrots, but you could use fresh.
Carrots (about 1 lb.; I used orange and yellow)
Slightly more than 1/2 c. water
Butter (about a tablespoon)
3 T. brown sugar
1/4 t. salt
Freshly ground black pepper
Place all the ingredients in a skillet. Bring to a boil, then cover and cook over medium heat for 7 minutes. Uncover and cook for another 8-10 minutes, stirring occasionally, until the liquid has evaporated and the carrots are soft.
Very good. Nobody ever complains about these.