Quick-Braised Carrots With Butter

I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb carrots, peeled and cut into 1/4 inch-thick slices or 1  lb  baby carrots
• 2  tablespoons butter or 1  tablespoon canola oil or 1  tablespoon  vegetable oil
• 1⁄4 cup water
• 1  tablespoon maple syrup or 1  teaspoon sugar
•  salt, to taste
•  fresh ground black pepper, to taste
• 1 -2  tablespoon  minced fresh parsley or 1 -2  tablespoon mint, for garnish

Directions

1. Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
2. Turn heat to medium-low and cook for 5 minutes.
3. Uncover saucepan and raise the heat a little.
4. Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
5. Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
6. Taste and adjust salt and pepper if necessary.
7. Garnish with the fresh parsley or mint and enjoy!