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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 (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 |
Directions:
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.)
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.
3. Transfer carrots to large bowl. Sprinkle with parsley and serve.
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