Recipe Provided by Market Manager: Sarah Blacklin
 * Ingredients Available at Market
2 bunches of carrots* (depending on the size and variety of the carrot. Heirloom carrots tend to be slimmer and smaller than regular carrots)
2 Tablespoons of butter
2 Tablespoons brown sugar
2 Tablespoons Vermouth
salt
Procedure:
Peel and wash the carrots. You can cut the carrots up into bite size chunks, or leave them whole if they are already slender and small. Boil the carrots in a pot of salted water until tender. Drain and remove from the heat. In a separate sauce pan, melt the butter over medium-low heat. Once melted, add the carrots, brown sugar and Vermouth. Reduce to low heat. Stir to coat the carrots as the brown sugar thickens and melts. Continue to cook on low heat until the Vermouth is absorbed into the carrots.