Slice the carrots 1/4 inch thick on the diagonal. In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 tsp. salt, and 1/4 tsp pepper.
Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes.
If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.
Originally Submitted
4/19/2009
0 Out of 5 from
0 reviews
You can add this Maple-glazed Carrots recipe to your own private DesktopCookbook.