Quick-Braised Carrots With Butter - cooking recipe

Ingredients

1 lb carrots, peeled and cut into 1/4 inch-thick slices or 1 lb baby carrots
2 1 tablespoon canola oil or 1 tablespoon vegetable oil
1/4 cup water
1 tablespoon maple syrup or 1 teaspoon sugar
salt, to taste
fresh ground black pepper, to taste
1 -2 tablespoon minced fresh parsley or 1 -2 tablespoon mint, for garnish

Preparation

Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
Turn heat to medium-low and cook for 5 minutes.
Uncover saucepan and raise the heat a little.
Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
Taste and adjust salt and pepper if necessary.
Garnish with the fresh parsley or mint and enjoy!