- 3 tbsp butter
- 6 large carrot, peeled and sliced
- Salt and pepper, to taste
- ¼ cup maple syrup
- 1 tsp fresh thyme leaves
- In a large skillet with a tight-fitting lid, melt the butter over medium-high heat. Add the carrots and stir until they are coated in the melted butter. Cover and cook until the carrots become tender, 6 to 8 minutes. Remove the lid and add the maple syrup, thyme leaves, salt, and pepper. Cook, stirring, until all of the liquid has evaporated and the carrots are glazed, another 4 minutes.
- Serve immediately or store in the refrigerator for up to 4 days.