12 large carrots, peeled
8 tablespoons butter
1/4 cup maple syrup
Fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon 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 saute pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20-30 minutes.
3. Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.
Makes 8 servings.