Maple Syrup Glazed Baby Carrots

1. 1

   Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).

2. 2

   Drain the carrots, then submerge under ice water or very cold water.

3. 3

   Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.

4. 4

   Just before serving, melt butter in a large frypan over medium-high heat.

5. 5

   Add maple syrup and toss in cold carrots.

6. 6

   Stir-fry until browned (about 5 minutes).

7. 7

   Season with salt, pepper and/or dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.