Carmelized Carrots

Ingredients:

• 3 cups carrots, roughly, cut into ½ inch spears or use baby carrots
• 1 tablespoon butter
• 2 tablespoons Brown Sugar (can substitute honey or maple syrup)
• 2 tablespoons Red Wine Vinegar or Emilia Balsamic
• Salt to taste

Directions:

1. Cook the carrots (choose one method - simmer or roast)
2. To simmer: Place carrots in a saucepan or skillet with about ½ inch of water and a pinch of salt. Bring to a boil, immediately reduce to a simmer, and cover. Cook 5–10 minutes, until just barely tender and still bright orange. Drain well.
3. To roast: Toss carrots lightly with oil and a pinch of salt. Roast at 400°F for 15–30 minutes, until just tender but not overly soft.
4. Heat a skillet with a pat of butter over medium heat. Add the cooked carrots, along with the sugar and salt. Sauté, tossing occasionally, until the edges begin to brown and caramelize.
5. Just before removing from heat, sprinkle with vinegar and toss to coat. Serve immediately.