Maple Syrup Glazed Baby Carrots

Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).

Drain the carrots, then submerge under ice water or very cold water.

Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.

Just before serving, melt butter in a large frypan over medium-high heat.

Add maple syrup and toss in cold carrots.

Stir-fry until browned (about 5 minutes).

Season with salt, pepper and/or dill. ?