I like to use smaller carrots for this. If the carrots are too long for your steamer basket, cut them in half crosswise. The carrots are naturally sweet, so there is no need to increase the maple syrup in the recipe. You can glaze three times as many carrots with the same amount of butter and maple syrup.
MAPLE GLAZED CARROTS
6 medium sized carrots 1 Tbsp butter
1 Tbsp real maple syrup
sprinkling of salt
freshly squeezed lemon juice
• Peel the carrots and cut off the ends.
• Cut the carrots lengthwise into two or three pieces depending on the thickness. Cut uniformly so carrots can cook at the same rate.
• Steam the carrots in a steamer basket, but only to el dente. They will be so hot they will continue to soften even after you drain them. [Some people plunge them into ice water at this point to stop the cooking, but if you time it well, there is no need to do this.]
• Melt 1 Tbsp butter in a non-stick fry pan.
• Drain the carrots and quickly transfer them to the fry pan.
• Add 1 Tbsp maple syrup, a sprinkling of salt and squeeze a bit of lemon over them.
• Gently sauté the carrots until the sauce have reduced to a glaze.
• Remove from heat and serve immediately.
