These multi-color carrots sprinkled with exotic saffron couldn't be easier and are a delicious compliment to any holiday meal. FULL RECIPE BELOW.Get the full recipe: http://bit.ly/1ctMSX5Check out the entire Hungry For the Holidays Playlist: http://bit.ly/1c3H4ZeAle-Braised Saffron CarrotsServes 8INGREDIENTS:1 tablespoon sherry vinegar¼ teaspoon saffron threads1 cup Stella Artois3 cups water4 bunches heirloom carrots, with tops (about 3 lbs)3 tablespoons unsalted butter2 teaspoons salt (white salt) - pinches of salt1 teaspoon lemon zestFinishing salt and freshly ground white pepperCarrot tops for platingPROCESS:-In a small bowl combine sherry vinegar and saffron. Set aside.-Bring Stella Artois and 3 cups water to a boil in a heavy bottomed pot.-Cut off the carrot tops (reserving a few for plating) leaving 1/2-inch green stem.-Slice carrots into 1-inch pieces.-Add carrots and a pinch of salt to pot, cover and boil carrots until just al dente. -Drain into a colander -Return carrots to pot. -Reduce the heat to low. -Immediately add butter, saffron, and sherry vinegar to carrots-Stir until carrots are coated in the sauce (about 1 minute)-Season with a sprinkle of finishing salt, and a few grinds of white pepper-Transfer to a platter. -Add ¼ cup chopped carrot tops and stir to combine-Garnish with lemon zestCredits:Director: Eric SlatkinProducer: Emily MrazCamera: Eric SlatkinGrip/Lighting: James NavairaFood Stylist: Valerie Aikman-Smith - www.valerieaikman-smith.comCulinary Asst: Sandra Tripicchio - www.slicedbreadstudio.comSet Decoration: Kevin Van - Instagram: @heyprezRecipes: Maria Zizka -- www.mariazizka.comEditors: Jacob Metiva, Jeremiah Mayhew and Justin SmithTitle Graphics: Lydia Baillergeau - www.byairjo.comDinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu