Carrots caramelized with brown sugar

Ingredients:

• 450-680 gr. carrots, equal in length and thickness, peel and cut lengthwise into 4 pieces, save the green tops for decoration
• 2 tbsp. l. olive oil
• 2 tbsp. l. brown sugar
• 1 tbsp molasses
• 1/2-1 cup of water
• 2 tbsp (30 g) butter
• 1 sprig of rosemary

Preparation:

1. In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When it begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, toss the vegetables to coat them with the oil and seasonings.
2. After a few minutes of cooking, add the brown sugar and molasses to the carrots. Continue cooking, stirring occasionally. Add a little water to soften the carrots and prevent the sugar from burning. Continue cooking until tender (5-8 minutes). Add more water if necessary, but the sauce should remain thick enough to coat the carrots and bubble around the edges of the pan. The carrots should be tender and easily pierced with the tip of a knife.
3. Chop and add the butter and a sprig of rosemary. Once the butter has melted, remove and discard the rosemary. Transfer the carrots to a serving bowl and sprinkle with chopped green tops. Serve immediately or let the dish rest for a while before serving.