Maple-Glazed Carrots



  1. Trim the tops and bottoms from the carrots and peel them if the outsides are tough.
  2. Cut them into coins or sticks 1/4 inch thick.
  3. 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.
  4. Stir once, then lower the heat so the mixture bubbles but steadily and cover the pan.
  5. Cook, undisturbed, until the carrots are just beginning to get tender and have absorbed almost all of the liquid, 10 to 15 minutes.
  6. They are ready when they can be speared but still meet some resistance.
  7. Remove the lid and keep cooking until the remaining liquid thickens into a glaze and coats the carrots, then remove from the heat.
  8. Taste, adjust the seasoning with salt or pepper, and serve hot or warm, garnished with the parsley.