This barely warrants a recipe. I read a comic about this dish a few weeks ago and have been making it as an afternoon snack ever since. I’ve been adding fresh herbs from my little window box — a pinch of whatever looks like it could use a trim.
2 medium-to-large carrots
1 tsp olive oil
1 tsp butter
pinch sugar (I use organic blonde sugar — I think it caramelizes better)
herbs (thyme, oregano, or chives) to taste
pepper to taste
Peel the carrots and cut into french-fry-sized sticks (or you can just scrub them well and slice them into rounds — whatever).
Heat olive oil and butter in a sauté pan over medium heat, until butter is melted. Turn heat up to medium-high and add carrots, salt, and sugar. Heat, stirring every couple of minutes (or if you’re fancy, you can do that tossing thing that I can’t get the hang of) until the carrots are tender and starting to get dark brown patches on a few sides. Add a pinch of herbs and a few grinds of pepper and stir once more.
Music to cook by: On the Radio [Regina Spektor // Begin to Hope]