12 large carrots, peeled
8 tbsp. butter
¼ cup maple syrup
Fresh lemon juice
Salt and freshly ground black pepper
1 tbsp. fresh thyme leaves
1. Cut carrots into 2" lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.

2. Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
Adapted from Saveur

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