This is a lightly-sweetened side dish that brings lively color to the table.
Time: 30 min
2 lbs carrots (washed & peeled).
3 T maple syrup
1 T butter or olive oil
1 tsp salt
Pepper to taste
*Optional Garnish: 1 tsp sprinkling of dried Parsley, Rosemary, Sage, or 1 fresh herb sprig
Cut tops and bottoms off the carrots and then slice 2 at a time diagonally into almond-shaped discs approximately ¼” thick. Combine all ingredients in a 4 QT saucepan (one with a matching lid). Cook on medium-high until reaching a boil. Reduce heat to medium and simmer with lid ajar to allow the moisture of the syrup to escape. Stir every 5 minutes or so, taking care to tilt lid away from body to avoid steam burn. Cook approximately 15 minutes, or until liquid becomes shiny and glaze-like. Once carrots are tender, remove lid and briefly stir carrots over high heat, if needed, to render any extra liquid into a glaze. Transfer to a serving bowl and garnish with dried or fresh sprig of your favorite herb.