4 tablespoons unsalted butter
1/4 cup maple syrup
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper ( or not )
1 1/2 pounds carrots, halved lengthwise
1/8 teaspoon black pepper ( or not )
( Sheila sliced her carrots very finely )

4 tablespoons unsalted butter 1/4 cup maple syrup 1/4 teaspoon kosher salt 1/8 teaspoon cayenne pepper ( or not ) 1 1/2 pounds carrots, halved lengthwise 1/8 teaspoon black pepper ( or not )

Melt the butter in a large saucepan over medium heat. Add the maple syrup, salt, cayenne, and 1/4 cup water and bring to a boil. Reduce heat and simmer, turning occasionally, until the carrots are tender and the liquid has reduced to a glaze. 15-20 minutes. Season with black pepper.