Candied Carrots

Step 1

Wash the carrots under cold running water and scrub them gently with a vegetable brush.

Step 2

Using a sharp knife, carefully remove the green tops, trim off any thin, wispy roots from the bottom end; then peel the carrots using a vegetable peeler.

Step 3

Next, slice the carrots into discs approximately 1/2-inch thick. (For the larger pieces towards the top, you can also cut them in half so they're bite-sized.)

Step 4

Place the skillet over medium heat; then add the butter, honey and brown sugar. Once the mixture is hot and bubbling, carefully add the prepared carrots, arranging them in a single layer.

Step 5

Watch the carrots, turning occasionally and cook for 10-15 minutes. You'll know they're done when the carrots are tender yet still retain a slight crunch, and the caramel coating has reached an amber hue.

Step 6

Sprinkle with Kosher salt and garnish with some chopped parsley before serving.