- 2 bunches of baby carrots, tops trimmed and carrots washed
- 1/4 cup smoked brown sugar
- 1/2 teaspoon kosher salt
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.
- 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.