Browned Butter Carrots

Candied carrots are one of Sweet Harold's favorite vegetables. These are a different variation in that they have vinegar and black pepper. This my new favorite carrot recipe.

3 lbs. carrots

1/3 cup butter

1 t. salt

1 t. freshly ground black pepper

1/3 cup firmly packed dark brown sugar

1/3 cup cider vinegar

2 t. vanilla extract

Garnish:  fresh herbs such as flat leaf parsley or thyme

Cut carrots in half lengthwise; cut into 2 inch pieces. Cut thick pieces in half lengthwise. Melt butter in an extra large skillet over medium heat; cook, stirring constantly, 3 minutes or until butter begins to turn golden brown. Add carrots, salt and pepper; cook 8 to 10 minutes stirring occasionally or until carrots are barely tender.

Add 1/2 cup water; cover and cook 10 minutes. Uncover and add brown sugar and vinegar and cook 8 to 10 minutes until carrots are glazed and most of the liquid evaporates. Remove from heat and stir in vanilla. Garnish, if desired.