1 lb carrots, sliced
2 T butter
1 T fresh lemon juice
2 T maple syrup
1 lemon, zested
¼ tsp black pepper
¼ tsp salt
1 tsp minced parsley
Bring 2 quarts of water to a boil.
Add carrots and cook until al dente (firm to the bite) Drain.
Meanwhile, heat butter, lemon juice and syrup in a large sauté pan. Once bubbling add carrots and stir gently. Cook 4-5 minutes to glaze the carrots. Season with salt, pepper, lemon zest and parsley.
