Recipe found on

Serves 4 as a side


Kosher salt
1 lb. carrots, peeled and cut on a slight diagonal into 1/4″ thick slices (about 3-1/2 cups)
2 Tbs. unsalted butter
2 Tbs. pure maple syrup
1 Tbs. fresh lemon juice
1 Tbs. coarsely chopped fresh flat-leaf parsley


Bring a large skillet of heavily salted water to a boil over high heat. Add the carrots and boil just until knife-tender, 6 to 7 minutes. Drain.

Heat the butter, maple syrup, lemon juice and 1/2 tsp. salt in the same pan over medium-high heat until the butter is melted. Return the carrots to the pan and cook, stirring occasionally, until the glaze thickens and coats the carrots, about 2 to 3 minutes.

Transfer to a serving dish, and sprinkle with the parsley before serving.