Source: Barbara Hill, Snake Creek Grill, Heber, Utah

6 carrots, peeled, cut diagonally
1 teaspoon canola oil
2 tablespoons butter
3 tablespoons brown sugar

Blanch carrots in boiling water until tender, approximately 20 minutes. Do not overcook. Cool quickly in ice water. Drain. (Can be done ahead of time.)

Heat canola oil in a large saut?pan. Place carrots into pan and sear them until lightly brown. Add butter and brown sugar. Cook until caramelized (the sugar melts and becomes a thick, clear liquid).

Serves 6 to 8.