Caramelized Carrots

Sweet, tender, and lightly golden, these caramelized carrots turn a humble vegetable into a standout side. The natural sugars of the carrots are enhanced with a touch of brown sugar and olive oil, while fresh parsley adds a bright, herbaceous finish. Perfect for weeknight dinners or festive gatherings, this recipe is simple but delivers maximum flavor.

Ingredients

• 1 lb 2 oz carrots, peeled and sliced on a diagonal
• Half a bunch flat-leaf parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• Salt and freshly ground black pepper, to taste

Directions

Heat the olive oil in a large skillet over medium heat. Add the carrot slices and sauté for about 3 minutes until they begin to soften.

Pour in ¼ cup of water, season with salt and pepper, cover, and let the carrots steam gently for 5 minutes.

Remove the lid and cook uncovered until the water has evaporated.

Sprinkle the brown sugar over the carrots, then increase the heat to medium-high. Stir constantly for 2–3 minutes, allowing the sugar to melt and coat the carrots in a glossy caramel.

Remove the skillet from heat. Using a slotted spoon, transfer the carrots to a serving dish and garnish with fresh parsley. Serve immediately.