- 1 pound of small carrots (10-16) cut in 1/8′ diagonal slices
- 2 tablespoons butter in skillet
- 2 tablespoons maple syrup
- 2 tablespoons rye
pound of small carrots (10-16) cut in 1/8′ diagonal slices. Cook in boiling salted water for 6-10 minutes. Drain. Melt the butter in a skillet, add maple syrup, rye, and carrots. Cook over low heat about 5 minutes, until liquid is absorbed. Shake frequently.