- 12 medium Carrots or 2 pounds Baby Carrots
- 3 tablespoons sweet butter
- 2 tablespoons brown sugar
- 1/2 cup water
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon cinnamon
- 2 tablespoons chopped crystallized ginger
- 1/2 teaspoon Nielsen-Massey vanilla paste (available at King Arthur or Williams Sonoma)
- 1/8 teaspoon cayenne
- Fine sea salt to taste
- Freshly cracked black pepper to taste
- Optional: Fresh minced Parsley
If you are using full-sized Carrots, scrub them clean or peel them as desired. Remove the stems. Cut them in equal-size 2 1/2 inch pieces on the diagonal. Heat butter in a heavy skillet over medium heat and sauté the Carrots, uncovered, stirring occasionally, until not quite fork-tender (5 to 8 minutes). You want them just fork-tender, not at all mushy.
Add brown sugar, stirring until sugar is broken up and dissolved. Stir in water, lemon juice, salt, cinnamon, chopped crystallized ginger, vanilla paste and cayenne. Stir to incorporate and simmer for another 5 minutes, covered, until Carrots are just tender and the liquid is reduced and thickened. If you like, you can serve it with a sprinkling of finely minced fresh Parsley. Serves 8 to 10.