• 1lb bag of baby carrots
• 2 tbs light brown sugar
• 1 tsp Allspice
• 1-2 tsp salt; pepper in near equal proportions, to taste
• 1 tsp balsamic vinegar
• 1 cup water

Cooking Instructions:

• Boil water, adding salt
• Once pot is at a rolling boil, add carrots and cove; cook 5-7 minutes until fork tender
• Let pot boil without lid until water is reduced to ~ 1/4 cup; remove from heat
• Add sugar and spices and carefully coat carrots, letting them sit for 2-3 minutes
• Add vinegar slowly and ensure that the carrots are evenly coated
• Best served immediately, but any leftovers can be used in soups/stews