These carrots disappear from the dinner table faster than anything else. A big hit with kids and adults alike. A great side dish with roast lamb.
Slow Braised Maple Carrots
6-8 carrots, peeled and sliced in 2″ lengths
Approximately 1 cup water
3 tablespoons butter
1/2 cup maple syrup
1 teaspoon. salt
Chopped fresh thyme or parsley for garnish
Melt the butter in a pan with a lid, then add carrots, syrup, salt and pepper.
Pour water over the carrots so that they are half underwater.
Cover carrots and bring to a boil, then reduce heat and simmer for 5 minutes.
Remove the lid, stir turn the heat up a bit, then cook until the water is almost gone and the carrots start to caramelize and get a nice, golden sheen, about 15-20 minutes.
Add more salt if necessary, then serve.