2 bunches of baby carrots, tops trimmed and carrots washed
1/4 cup smoked brown sugar
1/2 teaspoon kosher salt
Quick Tip
Use tender young bunch carrots for this, not the peels nuggets labeled "baby carrots" in the product section, which are far less tender and flavorful.
Recipe Preparation
Place the carrots in a 10-inch sauté pan with the sugar and salt. Add 1 cup water. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously until the liquid has thickened to a syrup and the carrots are fork-tender, about 12 minutes.
Remove from the heat and allow the carrots to cool for 5 minutes before serving. Toss the carrots to coat them in the smoky syrup and serve.
