- 25 baby carrots, peeled, green ends trimmed to 1-inch
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- salt, Pinch of
Combine butter, 1/4 cups water, maple syrup and salt in large skillet over medium-low heat. When butter is melted, mix in carrots and cover. Bring to a boil then reduce heat to simmer. Cook until most of liquid evaporates, stirring frequently, approximately 8 minutes. Uncover, stir, and cook one more minute.
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