Sweet Carrots

Total Time: 20 mins

1 1/2 c. clean, raw carrots

2 tbsp. butter

1 clementine orange, washed and peel on

2 tbsp. brown sugar

6 whole cloves

1 c. water

Quarter the clementine. Slice the carrots widthwise (so they look like circles) into small but not tiny pieces. You'll want thinner cuts at the thick end of the carrot and thinner cuts near the narrow end so the carrots cook evenly.

Place the clementine pieces in a small saucepan and add the butter and cloves, melting the butter over low heat. Be careful not to burn the butter, which will require you to either swirl the pan or stir the contents often.

Add the carrots to the melted butter mixture and coat the carrots in the pan while still over low heat. Cook for two minutes, stirring frequently, again making sure your butter does not burn.

Add the brown sugar, coat the carrots quickly and then add the water. The water does not need to cover all the carrots. Increase burner heat to medium and cover.

Cook carrots 15 minutes or until tender but still firm, stirring occasionally. Carrots are done when you can stick a fork in them easily. If they break apart when you do this, you've cooked them a little too long.

Remove carrots from glaze and serve warm.

bon appetit