Ingredients:

  • 5 lbs Carrots, peeled and cut on the bias (about 1 inch thick)
  • 6 Tablespoons Unsalted Butter
  • 2 Tablespoons Pure Maple Syrup
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Tablespoon Fresh Parsley, finely chopped
  • ½ Teaspoon Kosher Salt (or to taste)
  • ¼ Teaspoon Black Pepper, freshly ground

Instructions:

  1. Peel and chop carrots into uniform, bite-sized pieces (approx. 1 inch thick). Set aside.
  2. Blanch carrots in boiling salted water for 3-4 minutes until slightly tender but still firm (al dente). Drain immediately and pat dry thoroughly.
  3. Melt the butter in a large heavy-bottomed skillet over medium heat. Continue cooking, swirling occasionally, until the milk solids turn a rich amber brown and smell distinctly nutty (about 3-5 minutes). Watch closely to avoid burning.
  4. Immediately reduce heat to medium-low. Add the drained carrots to the brown butter. Toss well to coat.
  5. Stir in the maple syrup, fresh thyme, salt, and pepper. Sauté gently for another 5–7 minutes, stirring occasionally, until the carrots are tender-crisp and coated in a glossy glaze.
  6. Remove from heat. Taste and adjust seasoning. Transfer to a serving dish and garnish liberally with fresh parsley just before serving.