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Lemon Glazed Carrots

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.

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