Photo: Nigel Cox
Serves 4

How to Make It

Trim, but don't peel, carrots. Cook carrots in boiling water for 5 minutes; drain. Rinse under cold water. Remove skins by rubbing carrots gently with a clean, dry paper towel. Bring vinegar and brown sugar to a boil in a medium skillet; cook 6 minutes or until reduced to 1/4 cup. Add carrots; ­increase heat to high, and cook 2 minutes or until sauce is syrupy and coats carrots. Stir in butter and kosher salt.

Ratings & Reviews

KathrynNC's Review

September 05, 2012
Did not get any "sauce" consistency nor flavor. I would just search for other options before trying to make this recipe work.