These carrots are absolutely to die for. They may not be low in fat, but they are too delicious to not indulge! The maple syrup tames the bite of the ginger and glazes the carrots beautifully, with the help of butter 🙂 Most of the nutrients in vegetables is found right under the skin, so these carrots are not peeled to retain their nutritional value. Serve them over a bed of arugula or as a decadent side dish. This will surely satisfy while we endure the polar vortex!

2 bunches of carrots with tops, scrubbed well, trimmed, and halved or quartered depending on size
3 tablespoons butter, divided
Sea salt
3 tablespoons maple syrup divided
1 inch piece of ginger, cut into matchsticks*
1 tablespoon fresh lemon juice

1. Arrange carrots in single layer in heavy large skillet. Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt.
2. Bring to boil, cover, and reduce heat to medium-low. Simmer until carrots are tender, about 5-10 minutes, depending on size.
3. Using slotted spoon, transfer carrots to plate.
4. Add 2 tablespoons maple syrup and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes.
5. Whisk in remaining 1 tablespoon butter, 1 tablespoon maple syrup, and lemon juice. Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly.

*the easiest way to peel ginger is with a spoon!