Makes: 8 servings
- 4 lbs. baby carrots, tops trimmed to about ½”, scrubbed
- 8 tbsp unsalted butter, melted
- ½ cup brown sugar
- ⅓ cup pure maple syrup
- 1 tbsp Aleppo pepper
- Flaky sea salt or kosher salt
- Cracked black pepper
- Cut baby carrots in half lengthwise.
- Steam baby carrots for 6 minutes. Remove and immediately shock in an ice bath.
- When ready to serve, warm and toss in saute pan with melted butter, brown sugar, maple syrup, aleppo, salt and pepper