- 1/2 cup water
- 1 pound baby carrots, or whole carrots cut into 1/2-inch diagonal slices
- 3 tablespoons maple syrup or pancake syrup
- 1 tablespoon butter
- 1/8 teaspoon ground cinnamon
n a large nonstick skillet, bring water to a boil over high heat; add carrots. Reduce heat and simmer, cov¬ered, for 8 minutes, or until just tender-crisp. Drain well on paper towels and pat dry. Dry skillet with a paper towel, if necessary. Return carrots to skillet.
Stir remaining ingredients into skillet. Bring to a boil over high heat; cook for 2 to 3 minutes, or until richly glazed, stirring constantly. Serve immediately.
CooK's Tip :The secret to achieving a rich glaze is to dry the carrots thoroughly before adding the other ingredients. For peak flavor and to have a glazed effect, it's important to serve this dish immediately. You can, however, cook the carrots and assemble the glaze ingredients ahead of time.
(PER SERVING) Calories 106 Protein 1 g Carbohydrates 19 g cholesterol 0 rng Total Fat 3 g Saturated 1 g Polyunsaturated 1 g Monounsatutated 1 g Fiber 3g Sodium 75 mg