Preparation:

Blanch carrots in boiling water until tender, approximately 20 minutes. Do not overcook. Cool quickly in ice water. Drain. (Can be done ahead of time.)

Heat canola oil in a large sauté pan. Place carrots into pan and sear them until lightly brown. Add butter and brown sugar. Cook until caramelized (the sugar melts and becomes a thick, clear liquid).

Makes: 4 to 8
Source:
Submitted by: Recipe Group Member
Date:

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