1/4 cup water
1 tablespoon grated peeled fresh ginger
3 tablespoons butter
1/3 cup dark pure maple syrup
1 tablespoon cider vinegar
salt & black pepper, to taste
chopped fresh parsley, for garnish
In a 5-7 quart saucepan, combine carrots, water, ginger and 2 tablespoons butter.
Cover and cook on medium for 10 minutes, stirring occasionally. Then, uncover and cook 10 to 12 minutes or until liquid has evaporated and carrots are almost tender.
Add maple syrup, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and heat to boiling on medium-high.
Boil 8 to 10 minutes or until syrup is thick and carrots are tender and coated with glaze, stirring frequently.
Remove pan from heat; stir in remaining 1 tablespoon butter.
Serve in a bowl and garnish with parsley.