Ingredients:

  • 1.5 lbs large carrots, peeled and sliced into 2-inch diagonals
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 4 tbsp unsalted high-fat butter
  • 0.33 cup dark brown sugar, packed
  • 1 tbsp apple cider vinegar or fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 1 sprig fresh rosemary or thyme

Instructions:

  1. Place a large heavy-bottomed skillet over medium-high heat with the neutral oil. Wait 2 minutes until the oil shimmers and a tiny wisp of smoke appears. Add the carrots in a single layer. Season with 0.5 tsp salt and 0.25 tsp pepper. Cook for 5 minutes until the edges are golden brown and slightly charred.
  2. Drop the 4 tbsp butter and the rosemary sprig into the center of the pan. Let it melt and foam until it smells nutty and the bubbles subside.
  3. Sprinkle the 0.33 cup dark brown sugar and 0.5 tsp cinnamon over the carrots. Toss well to coat every piece.
  4. Pour in the 1 tbsp apple cider vinegar. It will hiss and steam. This helps scrape up any caramelized bits (fond) from the bottom of the pan.
  5. Reduce heat to medium. Cook for another 5-7 minutes, tossing occasionally, until the sauce has reduced to a thick, syrupy consistency.
  6. Use a fork to pierce a carrot. It should go in with slight resistance—tender but not mushy.
  7. Remove the rosemary sprig. Give the pan one final vigorous shake to ensure the glaze is velvety and clinging to the vegetables.
  8. Transfer to a warm bowl. Let them sit for 2 minutes until the glaze sets into a glossy, glass like coating.