Found on bunch carrots from Siri Produce Inc. in Oregon. DON'T use those awful "baby carrots" from the grocery store. Whole carrots (small-medium sized) and organic are best. If the carrots are small leave whole but if they are medium-sized cut in half lengthwise. If your carrots are good quality they don't need to be peeled. Recipe adapted slightly.

Ingredients

6 serv.

bunches whole carrots, tops removed↗2
2
butter↗1⁄4 lb
1⁄4
sugar2 tablespoons
2
fresh mint1 tablespoon
salt and black pepper
to taste

Step-by-step instructions

1
Lightly steam the carrots in a steamer basket. Drain.
2
Wash out the pot, dry it with a towel then heat the pan on medium heat.
3
Add the butter and sugar until butter is melted and sugar has dissolved.
4
Add the carrots to the pan and cook until butter starts to brown, the carrots have a nutty fragrance and are fork tender.
5
Arrange the carrots on a serving platter.
6
Season with salt (we liked it with French grey sea salt) and cracked black pepper. Garnish with the mint. Serve immediately.

Source: food.com

Original recipe ↗

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