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MAPLE GLAZED CARROTS
4 1/2 cups water
4 pounds carrots, pared, cut in 1/4" diagonal ovals (about 11 cups)
10 tablespoons unsalted butter
3 tablespoons sugar
1 1/2 teaspoons coarse salt
6 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
2 tablespoons chopped fresh Italian parsley (garnish)
Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in a large pot, bring to boil, reduce heat, cover and simmer until tender, drain.
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat, add maple syrup and brown sugar, stiring until sugar dissolves, add carrots and heat through, season to taste with salt and pepper (if desired), transfer carrots to large bowl and sprinkle with parsley. Makes 8 servings |
