In a saucepan, bring all the ingredients to a boil. Season with salt and pepper. Cover and
simmer gently for 10 to 15 minutes, depending on the size of the carrots, or until al dente. With a slotted spoon, remove the carrots. Set aside on a plate.
Reduce the cooking liquid until syrupy and almost dry, or about 10 minutes. Add the carrots, toss to coat in the syrup and cook until slightly caramelized. Adjust the seasoning.
If you can’t find white or yellow carrots, use beautiful carrots with their tops (small pieces of foliage).
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.