Maple-Butter Glazed Carrots

“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.

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