Ingredients:

  • 1 lb fresh carrots, peeled and sliced into 2-inch batons
  • 2 tbsp water
  • 3 tbsp unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh thyme or parsley, chopped (optional)

Instructions:

  1. Peel 1 lb fresh carrots and slice them into uniform 2 inch batons. Note: Uniformity ensures they all finish cooking at the same time.
  2. Place the carrots in a large skillet with 2 tbsp water and a pinch of salt.
  3. Cover the pan and cook over medium heat for 5 minutes until the carrots are slightly tender when pierced.
  4. If there is more than a teaspoon of water left, drain it off so it doesn't thin out your glaze later.
  5. Toss in 3 tbsp unsalted butter and let it melt, swirling the pan to coat the vegetables.
  6. Sprinkle 1/4 cup light brown sugar and 1 tbsp honey over the carrots.
  7. Add 1/2 tsp ground cinnamon, 1/2 tsp kosher salt, and 1/4 tsp cracked black pepper.
  8. Cook uncovered for 5 to 7 minutes, stirring occasionally, until the liquid turns into a thick, bubbling syrup.
  9. Let the carrots sit undisturbed for the last 60 seconds to allow the edges to caramelize and shatter slightly when bitten.
  10. Remove from heat, toss with 1 tsp fresh thyme or parsley, and serve immediately while the glaze is hot and fluid.