Side Dish
4 (about 1 cup)
10 minutes
25 minutes
Chef Tom Fraker
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 Peppers, stems and seeds removed, finely diced
¼ cup packed brown sugar
1 pound thin Carrots, ends trimmed
Salt
Heat butter and oil in a large skillet over medium-high heat. Add pepper, 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.
Chef tip: handling Fresh Chile Peppers
Recipe from The Great Pepper Cookbook.
