2poundscarrotspeeled and cut on bias into 1/2-inch slices
optional parsleyfor garnish
Instructions
Melt 1 tablespoon butter (or substitute) in large skillet over medium heat. Cook shallots until lightly browned. Stir in thyme, cayenne, maple syrup, broth, salt and 1/4 cup vinegar and bring to a simmer.
Stir in carrots and cook, covered, until tender, about 15 minutes. Raise heat to medium-high and cook, stirring regularly until sauce is thick and syrupy, about 2 minutes. Stir in remaining 1 Tablespoon butter (or substitute), then serve.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.