Ingredients
Large bag mini peeled carrots
2 Tbsp. olive oil
Cup brown sugar
2 sticks unsalted butter
1/4 cup brandy
Cracked pepper
Preparation
Toss carrots in olive oil and roast for 40 minutes at 450 degrees on sheet pan, turning occasionally. Place in sauté pan, add brown sugar and butter, bring to boil and add brandy. Light to burn off alcohol, add cracked pepper and transfer to oven proof dish. Bake on low to keep warm before serving. Carrots should be a dente.
