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Ingredients
- 1 c. water
- 2 lb. carrots, cut in half or sliced
- 1/4 c. maple syrup
- 1/4 c. margarine
- 1 tsp. marjoram
- 1/4 tsp. each: salt and pepper
Method
- Bring water to a boil; add carrots.
- Cook until tender. Meanwhile, in a skillet over low heat, cook maple syrup, butter, marjoram, salt and pepper until bubbly and caramel-like.
- Drain carrots; place in a bowl.
- Pour sauce over and serve hot.
- Can be done ahead and simply reheated.