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Maple-Gazed Carrots

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 8


4 1/2 cups water

4 pounds (about 11 cups) carrots, peeled, cut on a sharp diagonal into 1/4 inch thick ovals

10 tablespoons (1 1/4 sticks) unsalted butter

3 Tablespoons sugar

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/2 teaspoons salt

6 Tablespoons pure maple syrup

3 Tablespoons packed brown sugar

2 Tablespoons chopped fresh Italian parsley

Adapted From:

Carrots are such a traditional, yet classic side. This tasty recipe will be in demand for future holidays and gatherings.

Combine water, carrots, 4 tablespoons of butter, sugar and coarse salt in heavy large pot. Bring to a boil. Reduce heat; cover and simmer until carrots are just tender when pierced with a 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 & pepper. Transfers carrots to a large bowl. Sprinkle with parsley & serve.