Prep 10 mins
Cook 10 mins
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.
- 2 bunches whole carrots, tops removed
- 1⁄4 lb butter (1/2 cup butter although I used only 1/3 cup)
- 2 tablespoons sugar (unbleached or raw)
- 1 tablespoon of fresh mint, chiffonade (*FRESH* mint only!)
- salt and black pepper, to taste
- Lightly steam the carrots in a steamer basket. Drain.
- Wash out the pot, dry it with a towel then heat the pan on medium heat.
- Add the butter and sugar until butter is melted and sugar has dissolved.
- Add the carrots to the pan and cook until butter starts to brown, the carrots have a nutty fragrance and are fork tender.
- Arrange the carrots on a serving platter.
- Season with salt (we liked it with French grey sea salt) and cracked black pepper. Garnish with the mint. Serve immediately.
I used heritage, organic carrots............ A great find at a local market!<br/>I think I may have over steamed them just a fraction, because when added to the pan with the sugar and butter mix, I had to be extra careful they did not break up. Maybe it was because of the different type of carrot, but most probably because I over steamed them a fraction!<br/>BUT not matter, they turned out really well and tasted delicious. DS and DH loved them and they are not really fans of carrots.<br/>This was so easy, and I will be making this again for sure! Thanks Cookgirl...Wonderful recipe!