MAPLE SYRUP GLAZED CARROT COINS
10 medium carrots, sliced in 1/3 inch coins
1 tablespoon maple syrup
2 tablespoons unsalted butter
Maldon sea salt flakes
Freshly ground black pepper
1. Stir the carrots, maple syrup and butter into a medium skillet with a lid.
2. Bring to a boil, reduce heat to a simmer and partially cover with the lid.
3. Cook until the carrots are al dente, not too soft, and the liquid has been reduced to a shiny glaze. If carrots are cooked before liquid has evaporated, remove lid and turn the heat until glaze forms. Sprinkle with sea salt and pepper.