These carrots are amazing. Peel carrots, and then cut into equal-sized 'sticks.' Saute shallots in butter, throw in the carrots with salt, pepper, maple syrup, and stock (chicken or vegetable)...and finish with fresh-cut parsley...and they are an incredible side dish to a very special meal.
Heat the butter over medium heat in a large skillet with a tight-fitting lid.
Add the shallots and cook, stirring often, until soft, about 4 minutes.
Add the carrots to the pan and season with salt and pepper. Raise the heat to high and add the pure maple syrup and broth.
Bring to a boil, then reduce the heat to medium-high, cover, and cook for 8 minutes.
Uncover and continue to cook until the liquid has reduced to a glaze and the carrots are very tender, .about 10 minutes longer.
Stir in the parsley and serve at once.
If desired, you can slice the carrots into circular medallions. Fresh carrots are far superior to canned carrots, but in a pinch, they'll still be good. Drain the carrots before proceeding with the recipe.Be sure to go with Pure Maple Syrup, not imitation syrup, or pancake syrup. To make the dish 100% vegetarian, use vegetable stock in place of chicken stock.You can make the dish a few hours in advance of serving, if necessary. RE-heat in the skillet before serving. We do recommend serving this, however, fresh off the stove.This recipe can easily be doubled, or even tripled, to serve a large group.