Quick Braised Carrots with Butter
1 lb. baby carrots cut into matchsticks
2 tablespoons butter
1/4 cup water
1 tablespoon maple syrup
salt, to taste
fresh ground black pepper, to taste (optional)
Place all ingredients in a medium saucepan over high heat, bring to a boil, and cover.
Turn heat to medium-low and cook for 5 minutes.
Uncover saucepan and raise the heat a little.
Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
Taste and adjust salt and pepper if necessary