Ingredients
- 4 1/2 cups water
- 4 pounds carrots (peeled, cut on sharp diagonal into 1/4-inch-thick ovals, about 11 cups)
- 10 tablespoons unsalted butter (1 1/4 sticks)
- 3 tablespoons sugar
- 1 1/2 teaspoons coarse salt
- 6 tablespoons maple syrup (pure)
- 3 tablespoons dark brown sugar, packed
- 2 tablespoons chopped Italian parsley (fresh)
How to Make
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Step 1: Combine 4 1/2 cups water, carrots, 4 tablespoons 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.)
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Step 2: Melt remaining 6 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.
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Step 3: Transfer carrots to large bowl. Sprinkle with parsley and serve.
We hope you enjoy this recipe!
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