Published by Elise Bauer in simplyrecipes.com on November 2010
If you double the recipe, you may need to increase the heat or cooking time to help the glaze reduce.
- 1 pound carrots, peeled, sliced into 1/4-inch thick rounds
- 2 Tbsp unsalted butter
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1/3 cup orange juice
- 1/2 teaspoon orange zest
- Pinch cinnamon
- In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Cook for 3-4 minutes, then add the maple syrup. Cook for a minute more, then add the orange juice. Cover the pan and cook for 3 more minutes.
- Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.
- Sprinkle cinnamon over the carrots, and stir in the orange zest.