Maple-Glazed Carrots

By MJH

Ingredients

• 4 lbs carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
• 10 tablespoons unsalted butter (1 1/4 sticks)
• 3 tablespoons sugar
• 1 1/2 teaspoons coarse salt
• 6 tablespoons pure maple syrup
• 3 tablespoons dark brown sugar, packed
• 2 tablespoons fresh Italian parsley, chopped

Preparation

Step 1

Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot.
Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes.
Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.
Add maple syrup and brown sugar and stir until sugar dissolves.
Add carrots and cook until heated through, about 5 minutes.
Season with salt and pepper.

Transfer carrots to large bowl.
Sprinkle with parsley and serve.