Candied Carrots

My mom always makes candied carrots for our Thanksgiving table! She makes them the way her mother did, with the 1950s staple: Kayo syrup! Not exactly in my pantry. I tweaked my mother’s recipe and went for the more natural option: maple syrup. These carrots are a special treat for the holidays, and are a real crowd pleaser!

Ingredients

12-14 large carrots

4 tbsp butter

1 tsp cinnamon

1/4 cup maple syrup

Directions

Peel the carrots.

Then with a wavy chopper (or a regular knife), slice your carrots.

Add the carrots, butter, cinnamon, and maple syrup to a medium size sauce pan.

Add 1/2 cup of water to cover the carrots.

Bring to a boil, then reduce to medium heat for 10 minutes. Reduce heat to a light simmer for 2 minutes before serving.