Whilst most people choose carrots to caramelize, almost all vegetables can be prepared this way. All vegetables contain sugar which is required to activate the caramelizing process, but root vegetables, that is vegetables that grow beneath the ground, are usually higher in sugar than other vegetables and hence caramelize more successfully. Try this though with potatoes, turnips, parsnips, onions and leeks as well.
Carrots - 6
Brown sugar - 2 tablespoons
Butter - - 2 tablespoons
Flaked salt - to taste
Freshly ground black pepper - to taste
Paprika - a pinch
1. Peel and slice the carrots, or if whole baby carrots, wash and slice in half lengthwise.
2. Boil or steam the carrots for 15 minutes.
3. Heat the butter in a pan, add the sugar and when dissolved, add the drained carrots and cook for 5-10 minutes or until carrots are glazed and honeyed.
4. Sprinkle with paprika or other fresh or dried herbs of your choice (if desired, optional).