Carrots are so important and versatile. Either added to the pot along with onion and celery (to become the classic soup and sauce base soffritto) or boiled and tossed with a knob of butter, they add a vegetal sweetness rarely matched. Forget the hideous luminous strips of your school dinner days (you know, the ones that seem to have been boiled for half a day in Radox), carrots can be a treat. My favorite way to prepare the enormous winter ones we receive in our weekly veg box is to fry them in thick slices until golden brown and tender then dressed with a few drips of syrupy aged balsamic vinegar. A match made in heaven.
Peel then slice the carrots on the diagonal, about half a centimeter. Get a deep sided saute pan hot and add a good glug of olive oil. Toss in the carrots and sizzle until you get a good all over brown on them. Season well then turn down the heat and leave to cook until just tender and toffee sweet. Remove the beauties with a slotted spoon to a warm plate and dribble over some excellent balsamic. Belazu is a good brand that can be found in most supermarkets. Enjoy!