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.

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