Sweet Cinnamon Carrots

8 medium carrots, peeled and cut on the diagonal 1/4" slices
2 bay leaves
1/4 cup firmly packed dark brown sugar
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
salt and pepper

Place the carrots in a small pot.  Cover with cold water, then add an extra 1/2" of water.  Add the bay leaves, brown sugar, cinnamon, and vanilla.  Sprinkle lightly with salt and pepper to cover.  Bring to a boil over high heat.  Lower the heat to medium, remove the cover, and cook, uncovered, for about 5 minutes, stirring occasionally, until the carrots are fork-tender.  Transfer the carrots from the cooking liquid to a serving bowl using a slotted spoon.  Raise the heat under the cooking liquid to high and bring it to a boil.  Lower the heat to low-medium and cook, uncovered, at a medium boil for 30 minutes, stirring occasionally, until it reduces to a molasses-like consistency.  Remove the bay leaves.  Carefully taste for seasonings.  Pour over the carrots.  Serve immediately.

Serves 6

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo