1 lb. carrots
2 T. unsalted butter, divided
1/2 c. chicken or vegetable stock
1/4 c. real maple syrup
1/4 t. salt
1/8 t. pepper

Peel carrots and slice into 1/4 inch rounds. Melt 1 1/2 t. butter in a sauté pan on low heat. Add carrots and stir well to coat. Cook for 3 minutes. Add stock, maple syrup and salt. Bring to a simmer, cover and simmer gently til carrots are tender (about 15 minutes). Remove lid and increase heat to medium-high and simmer til most of the liquid disappears, leaving a thick glaze. Remove from heat and adjust seasonings with salt and pepper. Add 1/2 t. butter and stir in.
(serves 6)

Maple Carrots from the May, 2007, Menu Minder

Help With Everything Turkey, A Holiday Dinner Helper!