Carameled Carrots

10   Medium sized Carrots
0.5 tsp 2 ml   Salt
3 cups 750 ml   Water
1 tsp 5 ml   Sugar
2 tbsp 30 ml   Butter
2 tbsp 30 ml   Honey
1.5 tbsp 20 ml   Brown Sugar
2 tbsp 15 ml   Grand Marnier (optional, but good)
2 tbsp 30 ml   Parsley
  Squeeze of fresh Orange Juice, maybe a little zest
1. Wash the carrots. If they are garden fresh or from a farmers' market, don't peel them, simply wash and trim. If bagged carrots, wash and peel. Chop carrots lengthwise, and then into halves. Boil the carrots for 4-5 minutes in water with salt and 1 tsp of sugar.

2. Meanwhile, combine butter, honey, and brown sugar in a skillet, and bring to a simmer over medium heat. Once the carrots are semi-cooked, remove them from the water, and pat dry. Add to the skillet, turning around so immersed in the caramely sauce.

3. Once the pan is bubbling gently, add the Grand Marnier and stir around for another 2-ish minutes.

4. Chop parsley. Spoon carrots onto plates, and add extra honey caramel sauce. Sprinkle with the chopped parsley. Squeeze with fresh orange slices, and eat with foccacia bread.