Ingredients

  • 4 medium carrots, cut into 1/4 inch slices
  • ¼ cup water
  • 3 tablespoons butter, divided
  • 1 tablespoon fresh gingerroot, minced
  • cup maple syrup
  • 1 tablespoon cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

In Dutch oven, combine the carrots, water, 2 T butter, and ginger. Cover and cook 10 minutes. Cook, uncovered, 6-8 minutes or until crisp tender.
Stir in syrup, vinegar, salt and pepper. Cook 5-6 minutes, stirring frequently or until sauce is thickened.

Source

Servings/Yield