Tender carrots coated in a rich and glossy maple‑butter glaze—sweet, savory, and simple, making them a perfect side dish for any meal.

1 lb (about 450 g) carrots, peeled and cut into sticks or rounds

2 tablespoons unsalted butter

2 tablespoons pure maple syrup

1 teaspoon brown sugar (optional, for extra sweetness)

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon fresh lemon juice (optional, for brightness)

1 tablespoon fresh parsley, chopped (for garnish)

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Bring a pot of salted water to a boil. Add carrots and cook for 5–7 minutes until just tender. Drain and set aside.

In the same pot or a large skillet, melt butter over medium heat. Stir in maple syrup and brown sugar until smooth.

Add drained carrots to the glaze. Season with salt and pepper.

Cook, stirring occasionally, for 3–4 minutes until carrots are evenly coated and the glaze thickens.

Remove from heat and drizzle with lemon juice if using. Transfer to a serving dish and sprinkle with parsley.