Brown Butter & Brown Sugar Carrots
¼ cup (60 ml) butter
1 garlic clove, minced
8 large carrots, peeled and cut into ½-in (1.25 cm) slices on the bias
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) Champagne vinegar
1 sprig thyme
chopped parsley, for garnish
- In a large sauté pan, melt butter over medium-high heat, then continue cooking until butter is a medium brown colour and smells nutty. Watch carefully, stirring occasionally; timing will vary depending on stove. Remove from heat, add garlic and let sit for 10 to 15 seconds, or until fragrant.
- Add remaining ingredients, except parsley, and toss to coat. Cover and cook over low heat, tossing occasionally, for 25 to 30 minutes, until carrots are just tender. Remove lid and increase heat to medium-high. Reduce any liquid until it reaches a glaze consistency, tossing to coat. Taste and adjust seasoning, as desired. Remove from heat and transfer to a serving platter. Garnish with chopped parsley.