2 Medium Carrots per person, preferably with tops attached
1/2 - 1 t Blended Chipotle, puree the whole can in a food processor and reserve the unused in the fridge
1 Cap Apple Cider Vinegar
1/2 t Cinnamon
Water or Stock
Method: Cut carrots to your desired size removing the tops and reserving them for the salsa verde. Place cut carrots into a sauté pan large enough to hold them in one even layer. Cover the carrots half way up their side with water or stock, whichever you prefer, and add the apple cider vinegar, cinnamon, chipotle (a bit more for fans of spice), and season with salt to your liking. Simmer the pan liquid, shaking occasionally to disperse ingredients, on medium high heat until the liquid is reduced and thickened.
Test your carrots for doneness: they should be soft, but with a subtle bite, and take off heat. You can let the carrots steep or you can remove them immediately with a slotted spoon. You can always reduce any leftover liquid and I recommend dressing the carrots with it.