Candied Carrots

Maple syrup really enhances the rich, earthy sweetness of the carrots.

3 Tbsp. butter

3 Tbsp. maple syrup

½ - ¾ lb. carrots –if thick, half or quarter lengthwise- or if using thin carrots, leave an inch or so of green stems attached for a pretty presentation.

Pinch of salt

Dash of cayenne and/or black pepper –or neither

Melt the butter in a large frying pan. Stir in maple syrup, 3 Tbsp. water, salt and pepper (if using). Bring to a boil. Add carrots and return to boil.

Reduce heat and simmer on low until carrots are crisp tender and liquid has reduced to a glaze, about 15 min.

Serve the carrots warm, drizzled with the glaze.

Recipe created or adapted by Liz Talley, Urban Graze

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