Oh Yeah Baby Glazed Carrots

By KrissyW330

Recipe courtesy Emeril's There's A Chef In My Soup, by Emeril Lagasse, Harper Collins Publishers, 2002

Ingredients

• 1 (1-pound) bag baby carrots
• 3 tablespoons unsalted butter
• 1/4 cup water
• 1/4 cup maple syrup
• 2 tablespoons orange juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

Preparation

Step 1

Place all the ingredients in a medium, heavy saucepan.

Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.

Using an oven mitt or pot holder, remove from the heat and serve.