Ingredients:

  • 1 lb (450g) carrots, peeled and sliced diagonally into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (60ml) water
  • 3 tbsp (45ml) pure maple syrup
  • 2 tbsp (30g) unsalted butter
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) ground cinnamon
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Peel the carrots and slice them on a 45-degree angle into 1-inch thick rounds to increase surface area for the glaze.
  2. Heat olive oil in a skillet over medium-high heat. Add carrots in a single layer and cook undisturbed for 2–3 minutes until golden-brown edges develop, then stir and cook for another 2 minutes.
  3. Pour in water, cover the pan with a lid, and reduce heat to medium. Steam for 5–7 minutes until carrots are fork-tender but still have a slight resistance in the center.
  4. Remove the lid and increase heat to medium-high to evaporate remaining water. Stir in maple syrup, salt, pepper, and cinnamon; cook for 3–5 minutes, stirring constantly, until the liquid reduces into a thick, mahogany-colored glossy coating.
  5. Turn off the heat and stir in the butter, swirling the pan until completely melted and integrated for a velvety finish.