Glazed Bias Cut Carrots

• 4-6 MEDIUM SIZED CARROTS

• 3 TBSP BUTTER

• 1/3 CUP MAPLE SYRUP

Wash and peel the carrots. Cut in thin slices at an angle (or bias). Heat a sauté pan and melt butter ‘til frothy. Pour in maple syrup and bring up to bubbling. Add carrots, sauté briefly to coat thoroughly then turn heat to low. Let finish on low heat, turning frequently until carrots are just fork tender- about 8 minutes. Carrots should be slightly crisp when served.

This is nice paired with chicken marsala, braised lamb chops or roast turkey.

Recipe thanks to Dottie Hogan
Deweyville, UT

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