• 4 cups (1 litre) baby yellow carrots, peeled or
• 4 cups (1 litre) baby white carrots, peeled

In a saucepan, bring all the ingredients to a boil. Season with salt and pepper. Cover and simmer gently for 10 to 15 minutes, depending on the size of the carrots, or until al dente. With a slotted spoon, remove the carrots. Set aside on a plate.

Reduce the cooking liquid until syrupy and almost dry, or about 10 minutes. Add the carrots, toss to coat in the syrup and cook until slightly caramelized. Adjust the seasoning.

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