Glazed petite carrots

Serve 8 Prep: 10 mins Cook: 10minutes

Ingredients:

2 lbs petites carrots, tops removed but with a little green left attached
2 Tbsp butter
3 Tbsp brown sugar or honey
1/2 tsp white wine vinegar
1 Tbsp lemon Juice
2 clove garlic, smashed
1 Tbsp, fresh thyme
a pinch of cayenne pepper
a pinch of salt
a pinch or chopped fresh parsley

Directions:

Bring a pot of well-salted water to a boil.
Set up a bowl of ice water
Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.
When cook, dry carrots with pepper towel.
To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.
When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.
Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.
Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes