Ingredients Jump to Instructions ↓

  1. 2 (1 lb) bags baby carrots

  2. 2 tablespoons butter

  3. 1/4 cup maple syrup

Instructions Jump to Ingredients ↑

  1. 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!).

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

  3. 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.

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

  5. Add maple syrup and toss in cold carrots.

  6. Stir-fry until browned (about 5 minutes).

  7. Season with salt, pepper and/or dill. ?


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