. Bring a 2-quart pot of water to a boil over medium-high heat. Add the carrots
and bring the water back to a boil. Reduce the heat to medium and let
the carrots cook until they are tender, 8 to 10 minutes. Drain the carrots and
rinse them under cool water to stop the cooking.
While the carrots are cooking, whisk together the water, tamari, red wine
vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked
paprika, and black pepper in a baking dish. Add the carrots to the marinade
and toss to coat. Cover the dish and refrigerate for at least 12 hours.
Heat a large skillet over medium-high heat. Add the carrots and the marinade
and cook, turning the carrots occasionally, until most of the marinade
has evaporated and the carrots have started to brown, about 10 minutes.
Serve in a bun with your favorite toppings.