Glazed Baby Carrots
5 bunch(es) (1 pound without tops) baby carrots, peeled;or
1 bag(s) (16 ounces) peeled baby carrots, (as a substitute for fresh carrots)
2 tablespoon(s) (1/4 sticks) margarine or butter
1 clove(s) garlic, cut in half
3 tablespoon(s) pure maple syrup or maple-flavor syrup
1/8 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) fresh chives, snipped, for garnish
In 3-quart saucepan, heat 8 cups water to boiling over high heat. Add carrots and 2 teaspoons salt; heat to boiling. Reduce heat to low; cover and simmer 7 minutes or until carrots are tender. Drain well.
In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add garlic and cook 2 minutes, stirring occasionally. With slotted spoon, remove and discard garlic. Add maple syrup, stirring to blend with melted margarine or butter.