2 tbsp olive oil
2 lb carrots, peeled and cut diagonally into 1/4-inch slices (about 6 1/2 cups)
1/2 cup low-sodium chicken or vegetable broth
1/2 tsp sea salt, plus additional to taste
2 tbsp pure maple syrup
1 tbsp organic unsalted butter
1 1/2 tsp chopped fresh flat-leaf parsley
In a 12- to 14-inch skillet on medium-high, heat oil.
Add carrots and cook, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes.
Stir in broth and 1/2 tsp salt, scraping up any browned bits in the skillet with a spoon, and bring to a boil.
Reduce to a simmer, cover and cook until carrots are tender, about 5 minutes.
Uncover, increase heat to medium-high and cook until liquid has almost entirely evaporated, 1 to 2 minutes.
Remove from heat and stir in maple syrup and butter, stirring until butter melts. Add traditional salt and sprinkle with parsley.
Serves: 10 | Serving Size: 1/2 cup - Nutrition (per serving): Calories: 84; Total Fat: 4g; Carbohydrate: 12g; Protein: 1g
*Macros may vary by ingredients used & helping sizes