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2 500-g bags baby carrots
2 tbsp butter
1/4 cup maple syrup
Place carrots in a saucepan and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold running water until cool. Drain well, then place in a resealable plastic bag, a plastic storage container or a bowl sealed with plastic wrap. Refrigerate up to 2 days.
Just before serving, melt butter in a large frying pan or wide saucepan set over medium-high heat. Add maple syrup and toss in carrots. Stir-fry until browned, about 5 minutes. Then season as you like with salt and pepper.
Calories 97, Protein 1.2g, Carbohydrates 17.2g, Fat 3.1g, Fibre 2.8g, Sodium 99mg.
These glistening carrots are finished at the last minute but can be cooked ahead, so come the day of your dinner you can have them ready to serve in a snap with only one pot to wash.
Although these glazed carrots are delicious as is, you can garnish them with chopped chives, fresh dill, parsley or coriander. A light sprinkling of fresh rosemary is also nice.