1.5lbslarge carrotspeeled and cut into 1/4 inch coins*
1tablespoonolive oil
1teaspoonkosher salt
1/4teaspoonfreshly ground pepper
1/4cupwater
2tablespoonsbutter
1tablespoonmaple syrup*
squeeze of lemon juice
2tablespoonschopped parsley
Instructions
In a large pan with a lid, heat the olive oil over medium heat.
Add the carrots, salt, pepper and water and toss to combine.
Bring to a boil and cover the pan. Reduce the heat to medium low and cook for 7-8 minutes until the carrots are crisp tender and can be just pierced with a fork.
Remove the lid and add the butter and maple syrup. Sauté for 2 more minutes or so until all the water is evaporated.
Remove from heat and add the chopped parsley, a squeeze of lemon juice and an extra pinch of salt and pepper if desired. Toss to coat and serve.
Video
Notes
*If your carrots are thinner, you can slice them on the bias to get larger pieces that are still thin.*honey or brown sugar may be used instead.