- 1 pound carrots
- 2 tablespoons butter
- 3 tablespoons maple syrup
- Salt and freshly ground black pepper
- 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.
- Cut them into coins or sticks 1/4 inch thick.
- Put them in a pot with the butter, maple syrup, 1/2 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 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 are ready when they can be speared 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.