Oh Yeah Baby Glazed Carrots
- 1 (1-pound) bag baby carrots
- 4 tablespoons unsalted butter
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan.
Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
Using an oven mitt or pot holder, remove from the heat and serve.
Recipe courtesy of Emeril's There's A Chef In My Soup, by Emeril Lagasse, Harper Collins Publishers, 2002