Maple-Glazed Carrots

This was very good. The only thing I added was a squeeze of lemon and some flour to thicken the glaze just a little. Bon Appetit

• Ready In: 20 mins
• Serves: 8

Ingredients

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

Directions

1. Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot.
2. Bring to boil.
3. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes.
4. Drain. (Can be prepared 3 hours ahead).
5. Let stand at room temperature.
6. Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.
7. Add maple syrup and brown sugar and stir until sugar dissolves.
8. Add carrots and cook until heated through, about 5 minutes.
9. Season with salt and pepper.
10. Transfer carrots to large bowl.
11. Sprinkle with parsley and serve.