1 1/2 pounds young carrots (preferably heirloom varieties)1 tablespoon unsalted butter1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground clove2 teaspoons granulated sugar1/3 cup waterKosher salt and freshly ground black pepper
Place carrots, butter, ginger, nutmeg, clove, sugar, and water in a large skillet over medium-low heat. Cover and cook, stirring occasionally, until the carrots are tender, about 15 minutes. Uncover and continue to cook until the water has evaporated and the spiced glaze is thick, about 5 minutes. Season with salt and pepper. Serve immediately.
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