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Peel and cut carrots into 2 inch lengths, quartering the large ends and halving the small ends
Melt butter over medium heat in a 12 inch sauté pan and add carrots.
Once simmering, reduce heat to medium-low, cover and braise, stirring occasionally, until carrots are fork tender, about 20-25 minutes.
Remove lid and increase heat to medium, stir in maple syrup & a squeeze of lemon juice. Cook for 2-3 minutes, then season with salt and pepper. Add thyme, mix we'll & serve
* if the amount of liquid in the pan after braising seems a little excessive, simmer with the lid off for a couple of minutes before continuing.