1 teaspoon kosher salt

2 pounds carrots, peeled, sliced 1/4 inch thick on a sharp bias

3 tablespoons butter

1/4 cup packed dark brown sugar

1 tablespoon roughly chopped parsley, to garnish

Method:

1.   In a large saucepan over medium heat, bring water and salt to a boil.  Add carrots and return to a boil. Once at a boil, allow to cook until bright in color and tender while still maintaining a “bite” or crispiness, approximately 3 – 5 minutes.

2.   Meanwhile, in a large fry pan over low – medium heat, add butter and allow to melt. Add brown sugar and allow to cook, while stirring, until the sugar has dissolved and the mixture is slightly bubbling, approximately 2 – 3 minutes.

3.   Drain carrots from boiling water and add to brown sugar mixture. Over low – medium heat, toss carrots to evenly coat and serve hot.

Kitchen Note: Consider garnishing with freshly chopped parsley or thyme right before serving.