4 cups carrots (peeled and cut into1 - 2 inch pieces)
¼ cup butter
1 tablespoon raw sugar
½ teaspoon kosher salt
Zest and juice of 1 tangerine or ½ an orange
Melt butter over medium high heat in a large sauté pan that has a tight fitting lid. When butter is hot, add carrot pieces. Cook and stir for 1 minute. Place lid on pan and cook for about 12 minutes, stirring every 3 or 4 minutes. When carrots begin to turn golden brown, remove lid and stir in sugar, salt, zest and juice. Continue stirring until sugar and salt dissolve and most of the juice evaporates, another 2 or 3 minutes. Remove from heat and serve.
Hints: Use slim carrots so that they cook more evenly. Slicing the carrots thinly does not produce as good a texture. They will cook down quite a bit -- you end up with about 2 to 2 1/2 cups finished product. Most of the time, instead of uncovering the pan and using a spoon to stir with, I simply pick up pan, hold the lid on tight and toss the carrots a bit.
My favorite way to serve carrots at nice dinner. They are always a hit! And very easy to cook as you are getting other things finished up.