Brown Sugared Carrots

This particular recipe I found in Martha Stewart's website - though I can tell ya she's not the originator of this recipe, I've had it growing up long before she ever published it under her own name. The only differences between her recipe and the one I grew up on is she uses grapeseed oil, olive oil, rosemary and molasses - the recipe I grew up on used either Canola or Vegetable oil and Honey instead of molasses.

Brown Sugared Carrots



Ingredients
2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
Coarse salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1 tablespoon molasses
1/4 cup grapeseed oil
1 1/2 tablespoons unsalted butter
1 sprig fresh rosemary

Directions
Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.

Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.

Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.

Notes: You and substitute both the olive oil and the grapeseed oil with equal amounts of Canola oil
For a richer caramelier (is that even a word?) flavor, use dark brown sugar instead of light brown sugar
You can substitute the molasses with honey or agave nectar
Salted butter actually works better with this recipe then unsalted