Drunk Carrots

I made this ages ago and just remembered it a tick ago.

Brown ale (Newcastle, something fall/winter seasonal, etc)

Carrots

Butter

Cinnamon (maybe a very small amount of clove, though I've not tried it)

Brown sugar (dark is always best)

Heat small saucepan on medium, add two pats butter and carrots. Baby carrots work well or broad sliced on the bias carrots would surely work. Sauté lightly for ~three and a half minutes and add ~one tablespoon brown  sugar and two pops of cinnamon (just tap the container with the shaker top). Melt sugar down for a minute or so before adding half a cup of brown ale (or however much to not quite cover). Bump heat up to medium high and boil for four to five minutes until desired texture is achieved and serve.