- 1 pound carrots
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1/4 cup chopped fresh parsley leaves for garnish, optional
Trim the tops and bottoms from the carrots and peel them if the outsides are tough. Then cut them into coins or sticks about ¼ inch thick. Put them in a large pot with the butter, maple syrup, ½ cup water, and a sprinkling of salt and pepper; set over high heat and bring to a boil. Stir once, then lower the heat so the mixture bubbles gently but steadily and cover the pan. Cook, undisturbed, until the carrots are just beginning to get tender and have absorbed almost all of the liquid, 10 to 15 minutes. They're ready when you can spear them with a fork but still meet some resistance. Remove the lid and keep cooking until the remaining liquid thickens into a glaze and coats the carrots, then remove from the heat. Taste, adjust the seasoning with salt or pepper, and serve hot or warm, garnished with the parsley if you like.