Courtesy of Susannah Locketti
- 1lb. carrots sliced into coins
- 1 TB olive oil
- 2 TB brown sugar
- Dash cinnamon
- Salt & Pepper to taste
Boil carrot coins in salted water until fork tender. (about 5-10 minutes depending on thickness of the coins) Drain the carrots when soft.
Heat a skillet over medium/high heat and add the oil and drained carrots. Toss to coat.
Add the brown sugar and spices, stir frequently and allow the sugar to melt and caramelize the carrots.
**Feel free to double or triple this recipe based on how many people you are feeding.