“I first tasted this three-ingredient side dish at my aunt’s house,” relates Karen Wren from Freedom, Maine. “I thought they were the sweetest, most tender carrots I’d ever had. I make them all the time now.”
- 1 pound fresh baby carrots
- 1/4 cup butter, cubed
- 2 tablespoons maple syrup
- Place carrots and a small amount of water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain. Add butter; microwave for 30 seconds or until melted. Drizzle with syrup; toss to coat. Yield: 4 servings.
Originally published as Maple Baby Carrots in Simple & Delicious May/June 2006, p10
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