Widely available year-round, carrots have a peak season in the fall. You may even be able to find them in a variety of colors, in addition to the signature orange, for a vibrant addition to a Thanksgiving spread or just a weeknight meal.
Try to find whole young carrots, rather than bagged baby carrots that are actually carved from larger varieties.
Check for doneness just before most of the liquid has evaporated. If they’re too hard, cover and simmer for a few minutes more before finishing the dish.
Place carrots, butter, sugar and ½ cup water in skillet with lid or saucepan just wide enough that the carrots can lay flat. (If carrots are too large for pan, cut them in half on diagonal.)
Bring to boil, cover, then reduce heat and simmer for 5 minutes.
Uncover and turn heat up to medium-high.
Cook, stirring often to avoid sticking, until carrots are tender and liquid has evaporated, leaving glaze on the carrots.
Add salt and pepper to taste, and toss with mint, if desired.
Serve warm, with lemon. Serves 4–6 as side dish.
Donkey & Goat 2019 Stone Crusher Roussanne (El Dorado County); Why not pair carrots with an orange wine? Skin contact gives this bottling the body to stand up to the sweetness of this dish, while refreshing acidity has a similar effect as the lemon wedges. Donkey & Goat’s 12th vintage of this wine is a rich and structured Roussanne that boasts stone-fruit and Christmas-spice notes.