Ingredients:

  • 1 pound Carrots (Peeled and cut into uniform 1-inch pieces)
  • 1/2 cup Water (or stock) (For the stovetop method only)
  • 1/4 teaspoon Salt (Kosher or sea salt)
  • 4 tablespoons Unsalted Butter
  • 1/4 cup Dark Brown Sugar (Packed)
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Ground Nutmeg
  • 1 teaspoon Fresh Parsley (Chopped, for color, optional)

Instructions:

  1. Peel the carrots and slice them into pieces of uniform size (approximately 1 inch thick). Toss the raw carrots with 1/4 teaspoon of salt. Set aside.
  2. In a small bowl, combine the brown sugar, cinnamon, and nutmeg (if using). Set aside.
  3. Place the carrots and 1/2 cup of water (or stock) in a large skillet. Bring to a boil, then reduce heat, cover, and steam for 8–10 minutes, or until carrots are fork-tender. Drain any remaining water immediately.
  4. Return the pan to medium heat. Add the butter and the reserved brown sugar mixture to the cooked carrots. Stir constantly until the butter is melted and the sugar begins to dissolve. Continue cooking, stirring frequently, for 3–5 minutes until the liquid reduces and becomes thick, glossy, and caramelized, coating every piece completely.
  5. Garnish with fresh parsley if desired and serve immediately.