Carrot Coins With Maple-Balsamic Browned Butter

1. 1

   Steam carrots, covered, 15 minutes or until tender.

2. 2

   Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

* Per serving · 4 servings · Values may vary.

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