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.
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