Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
4 total- 600 g of baby rainbow carrots, (or regular carrots cut lengthways into quarters)
- 3 tbsp of maple syrup
- 50 g of salted butter
- 10 sprigs of thyme
Method
4 stepsStep 1
Wash the carrots and place into a sauté pan with the maple syrup, butter and thyme.
Step 2
Add just enough water to cover the bottom of the pan and put on a medium heat.
Step 3
Cook, shaking the pan and turning the carrots occasionally, until all the water has evaporated and they are al dente.
Step 4
The maple and butter will have emulsified to make a lovely glossy glaze. Remove the thyme stalks and serve.