Prepare your ingredients (5-10 minutes)

• Peel 2.5 lb carrots. Halve them lengthwise if they are long and widthwise if they are fat.
• Halve a lemon and juice one half.
• Wash and chop 2 tablespoons of parsley.
• Measure out your broth, maple syrup, olive oil, and butter.

Cook the carrots (5-6 minutes)

• Heat your 2 tablespoons of butter and 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat (anywhere between 55-75% on Charlie).  
• Once the butter foams, saute the carrots until they are crisp-tender, about 4-5 minutes. Season with salt and pepper.  
• Note: Make sure the carrots are toothsome but not mushy before proceeding to the next step.

Make the maple glaze (16-18 minutes)

• Pour 1 cup of chicken or vegetable broth and ¼ of maple syrup into the pan. Cover, reduce the heat to medium, and simmer for 10 minutes.
• Remove and cover, and continue to cook for another 6-8 minutes over high heat, until the carrots are tender and glazed with the syrup.  

Finish the dish (1 minute)

• Toss with the lemon juice from ½ a lemon, sprinkle with 2 tablespoons of chopped parsley, and serve. 

Substitution ideas:

• Lemon → lime
• Parsley → cilantro or dill
• Carrots → parsnips