Glazed Carrots with Brown Sugar Maple Glaze

Kenny's favorite.

2 lbs. carrots, peeled and cut into 1" lengths

1 T olive oil

Water

2 T unsalted butter

3 cloves garlic, minced

2 T brown sugar

1 T maple syrup (can sub honey or additional brown sugar)

1 T lemon juice

1 t balsamic vinegar

Salt and Pepper

1/4 t EACH - dried thyme, cinnamon 

1/8 t EACH - ground ginger, chili powder 

1. Heat olive oi over medium - high heat in a large skillet with a lid. Add carrots and cook undisturbed for 2 minutes, then continue to cook and stir for an additional 3 minutes.

2. Remove from heat and carefully add enough water to reach 1" deep in the skillet. Bring to a boil, cover, and reduce heat to a simmer. Simmer 12-18 minutes or until carrots are barely fork tender. 

3. Drain carrots of excess water and add carrots back to skillet.

4. Add butter and garlic to carrots and cook over medium heat until the butter melts. Add brown sugar, maple syrup, lemon juice, balsamic vinegar and all seasonings. Continue to cook and stir until glaze thickens, about 5 minutes. Taste and add salt and pepper as necessary.