Ingredients
The original recipe called for 4 pounds of carrots. I'm usually serving 3-4 people, so here are the amounts for 1 pound of carrots. Original amounts below if you want them.1 1/4 cups water
1 lb baby carrots
1 tablespoon plus 1 1/2 tablespoon butter
scant tablespoon sugar
1/4 teaspoon salt
1 1/2 tablespoon pure maple syrup (don't even bother with the fake stuff)
scant tablespoon brown sugar (packed)
Original Amounts:
4 1/2 Cups water
4 lb carrots, peeled, cut on sharp diagonal into 1/4 - inch - thick ovals (about 11 cups)
4 Tbsp + 6 Tbsp unsalted butter (1 1/4 sticks)
3 Tbsp sugar
1 1/2 tsp coarse salt
6 Tbsp pure maple syrup
3 Tbsp dark brown sugar (packed)
2 Tbsp chopped fresh Italian parsley
Directions
- Combine water, carrots, 1 tablespoon butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Melt remaining 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
- Transfer carrots to large bowl. Sprinkle with parsley and serve.
