1/2 pounds carrots, peeled, cut into 1/2-inch-thick rounds
1/3
cup water
3
tbsp unsalted butter
2
tbsp pure maple syrup
1
tbsp dark brown sugar
Directions
1.
Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.