Caramelized Carrots
3 cups Carrots, roughly, cut into 1/2 inch spears or use baby carrots
2 tablespoons Brown Sugar (or could use honey or maple syrup)
2 tablespoons Red Wine Vinegar
Salt to taste
Place carrots in saucepan or skillet.
Just barely cover with water. Add a pinch of salt.
Bring to boil, immediately reduce to a simmer, and cover for 5-10 minutes.
Cook until the carrots are just tender and still bright orange in color.
Drain off any remaining water and set carrots aside.
(A preferable, but more time consuming method would be to roast them in a 400° oven for 15-30 minutes, until tender.)
Heat skillet with a pat of butter.
Once hot, add the cooked carrots, sugar and salt.
Saute until the edges start to brown and caramelize, tossing occasionally.
Just before removing from heat, toss with the red wine vinegar.
Serve immediately.
Could also use winter squash - Delicata or Butternut: cut into 1/2 inch cubes and don't overcook or they'll get mushy.