This works well for almost any vegetable, but it’s especially great with carrots. In a large skillet, combine 3 pounds (1.4 kg) sliced carrots, ¼ cup (60 ml) maple syrup, 2 tablespoons unsalted butter, ½ cup (120 ml) water, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Boil, then reduce the heat and simmer for 12 to 15 minutes, until the carrots are tender and the glaze has set. Serves 4 to 6 as a side dish.
