Maple Syrup Glazed Baby Carrots - cooking recipe

Ingredients
    2 (1 lb) bags baby carrots
    2 tablespoons butter
    1/4 cup maple syrup
Preparation
    Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
    Drain the carrots, then submerge under ice water or very cold water.
    Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
    Just before serving, melt butter in a large frypan over medium-high heat.
    Add maple syrup and toss in cold carrots.
    Stir-fry until browned (about 5 minutes).
    Season with salt, pepper and/or dill.

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