Ingredients
5 bunch baby carrots
salt
2 tbsp. margarine or butter
1 clove garlic
3 tbsp. pure maple syrup or maple-flavor syrup
.13 tsp. coarsely ground black pepper
1 tbsp. fresh chives
Method
Sources
📖
Recipe1M+
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Dark robust maple — bold flavor for baking, glazes, marinades
Crystallized maple syrup — baking, rubs, finishing
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dark robust maple — bold flavor for baking, glazes, marinades
Crystallized maple syrup — baking, rubs, finishing
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
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in 3-quart saucepan, heat 8 cups water to boiling over high heat. add carrots and 2 teaspoons salt; heat to boiling. reduce heat to low; cover and simmer 7 minutes or until carrots are tender. drain well. in nonstick 12-inch skillet, melt margarine or butter over medium heat. add garlic and cook 2 minutes, stirring occasionally. with slotted spoon, remove and discard garlic. add maple syrup, stirring to blend with melted margarine or butter. add carrots, pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until carrots are lightly browned, about 10 minutes. garnish with snipped chives to serve.