Glazed Carrots Recipe

In a large, heavy skillet or pan, over medium heat, heat the oil. Add carrots, spread out evenly, and do not stir for 4 minutes or so, until carrots start to sear and brown. Stir and let sit for a few more minutes cooking like this until the carrots are lightly brown on the edges.

Add water, maple syrup, balsamic vinegar, butter, rosemary sprigs, black pepper and salt. Let it come to a boil and turn down to simmer with lid on for 5- 8 minutes until carrots are al dente, just barely fork tender (this will take longer when using larger carrots, fresh carrots will cook faster). See notes.

Remove the lid, stir, turn to low let the liquid reduce until it becomes syrupy, stirring every few minutes or so. You want them to get caramelized and darken. This will take about 8-12 minutes.