Ingredients:

  • 1 lb carrots, peeled and sliced into 1-inch coins
  • 2 tbsp unsalted butter
  • 3 tbsp packed light brown sugar
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Prepare the roots. Peel the carrots and slice them into consistent 1 inch rounds. Note: Uniform thickness means uniform cooking.
  2. Heat the fat. Melt 2 tbsp unsalted butter in your 12 inch skillet over medium high heat until it begins to foam.
  3. Sear the carrots. Add the carrots in a single layer. Sauté for 5-7 minutes, stirring occasionally, until the edges turn golden brown.
  4. Season the pan. Sprinkle 3 tbsp packed light brown sugar, 1/4 tsp salt, and 1/8 tsp black pepper evenly over the carrots.
  5. Deglaze. Pour in 1 tbsp water. Note: This helps the sugar melt without scorching.
  6. Reduce the glaze. Stir constantly for 3-5 minutes until the liquid bubbles into a thick, mahogany colored syrup.
  7. Check tenderness. Pierce a carrot with a fork. Remove from heat once they are tender but still have a slight snap to them.
  8. Final touch. Garnish with 1 tsp fresh chopped parsley. The green pop against the amber glaze is what makes this dish look professional.