Ingredients

• 3 tablespoons butter
• 6-8 carrots, peeled and sliced on the diagonal in ½″ lengths
• 1/2 cup maple syrup
• 1 teaspoon salt
• pepper to taste
• 1 cup water
• Chopped fresh parsley for garnish

Instructions

Melt the butter in a medium saucepan with a lid, sauté carrots for a few minutes, then add maple syrup, salt and pepper.

Pour water over the carrots so that they are half submerged. Add more water if needed.

Cover carrots, bring to a boil, then reduce heat and simmer for 5 minutes.

Remove the lid, stir turn heat to high , then cook until the water is almost gone, leaving the carrots in a pool of golden syrup, about 15-20 minutes.

Adjust salt and pepper to taste, garnish with chopped parsley, then serve.