Glazed Carrots

Ingredients

• 2 lbs fresh carrots (peeled and cut into 1/2 inch rounds)
• 2 tablespoons butter (softened)
• 1 tablespoon brown sugar
• Water (enough to just cover the carrots)
• 1/2 teaspoon white wine vinegar
• Small handful of parsley (chopped (for garnish))
• Kosher salt (to taste)

Instructions

1. 1

   Arrange the carrots in a single layer in a wide pan.

2. 2

   Swirl the pan slightly to ensure even spacing between the carrots.

3. 3

   Sprinkle the brown sugar over them.

4. 4

   Pour in just enough water to barely cover the carrots.

5. 5

   Add the butter to the pan and turn the heat to high.

6. 6

   Move the pan occasionally to keep the carrots evenly spaced as they cook.

7. 7

   Once the liquid begins reducing, lower the heat to medium.

8. 8

   Continue cooking until the butter emulsifies into the liquid, forming a smooth, glossy glaze.

9. 9

   Avoid overcooking—too much reduction will make the sauce oily, while too little will leave it thin and watery.

10. 10

    Once the glaze is complete, mix in the vinegar and chopped parsley and toss to coat.

11. 11

    Transfer to a serving dish and sprinkle with a pinch of kosher salt for added texture and flavor.