“Candied” carrots were always one of my favorite veggies. Unfortunately their yummy sweetness still has yet to tempt my kiddos. 🙁
- 1 cup water
- 1 teaspoon salt
- 2 pounds carrots, peeled and thickly sliced
- 1/4 cup maple syrup (the real stuff, not the imitation crap)
- 1/4 cup unsalted butter
- 1 teaspoon leaf marjoram, crumbled
- 1 teaspoon salt
- 1/4 teaspoon pepper
Bring water and 1 teaspoon salt to boiling in a medium-sized, heavy saucepan. Add carrots; return to boiling and cover. Reduce heat and simmer for 15 minutes or until carrots are just tender. Drain throughly.
Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat for 2 to 3 minutes or until bubbly and caramel-like in consistency.
Add carrots. Toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.