1 1/2 pounds baby carrots 1/3 cup water 3 tablespoons unsalted butter 2 tablespoons pure maple syrup 1 tablespoon dark brown sugar
Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.