CANDIED CARROTS

Makes: 6 servings

2 pounds carrots

4 tablespoons unsalted butter, divided

2 fresh or dried bay leaves

¾ teaspoon kosher salt, divided 1 leafy carrot top or 2 large sprigs fresh parsley (optional)

⅓ cup packed light or dark brown sugar

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

1. Peel 2 pounds carrots and cut on a diagonal into ½-inch-thick pieces. Place in a large high-sided skillet. Add ¾ cup water, 2 tablespoons of the unsalted butter, 2 bay leaves and ¼ teaspoon of the kosher salt. Bring to a simmer over mediumhigh heat, stirring occasionally until the butter melts, about 3 minutes.

2. Cover, reduce the heat to medium, and cook, shaking the skillet occasionally, until the carrots start to soften at the edges, 5 to 8 minutes. Meanwhile, finely chop 1 leafy carrot top or the leaves from 2 large fresh parsley sprigs until you have 1 tablespoon, if using.

3. Using a slotted spoon, transfer the carrots to a plate. Add the remaining 2 tablespoons unsalted butter, ⅓ cup packed brown sugar,

½ teaspoon ground ginger, ¼ teaspoon ground cinnamon and remaining ½ teaspoon kosher salt to the pan. Stir to combine, increase the heat to high and bring to a boil. Cook until thick and syrupy, 2 to 3 minutes.

4. Return the carrots to the skillet and toss to coat. Reduce the heat to medium-high. Cook, stirring occasionally, until the carrots are tender, 5 to 8 minutes. Remove and discard the bay leaves. Garnish with the carrot tops or parsley, if using.