BUTTER-BRAISED CARROTS

2 pounds carrots, peeled
4 tablespoons butter
1/4 cup water
2 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh mint

Cut the carrots on the diagonal into 1/4-inch thick slices.

In a medium saucepan, combine the carrots, butter, water, maple syrup, salt and pepper. Bring to a boil and cover. Turn heat to medium-low and cook 5 minutes.

Uncover and raise the heat to medium. Cook, stirring occasionally, until the liquid has evaporated and the carrots are tender and are starting to glaze.

Stir in the mint and serve.

Servings: 8
Adapted from source: How to Cook Everything: Simple Recipes for Great Food by Mark Bittman