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MAPLE-GLAZED CARROTS




Source of Recipe


Bon Appétit

4 1/2 cups water
4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
10 tablespoons (1 1/4 sticks) 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

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.)

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.

Transfer carrots to large bowl. Sprinkle with parsley and serve.

Makes 8 servings.