- 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
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.