Mix it up a bit by using half carrots and half parsnips
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large fresh jalapeño chile peppers
, stems and seeds removed, finely diced
¼ cup packed brown sugar
1 pound thin carrots
, ends trimmed
Heat butter and oil in a large skillet over medium-high heat. Add chile, brown sugar, and carrots; cook until carrots are slightly softened, stirring occasionally, about 10 minutes. Stir in salt to taste. Serve
Simple Swap: Instead of baby carrots, you can also use regular carrots cut into thick rounds.
Prep Time: 10 min. / Total Time: 25 min.
Serves: 4 (about 1 cup)
Recipe from The Great Pepper Cookbook