Carrots with Rosemary Maple Butter

These are soft, sweet and delicious. Baking them in a covered pan allows the maple/butter combo to settle into the carrots instead of evaporating. I have a hunch these will be a big hit with the kiddos too!

​Ingredients:
1 bag Root 5 carrots, washed and trimmed cut into lengthwise quarters
1⁄2 stick butter melted
1⁄2 cup Vermont Maple Syrup
1 Tbsp Salt
1 Tsp black pepper
2-4 sprigs Rosemary, on the stem

Method:
Preheat oven to 450 degrees. While the stove is preheating prepare the carrots by washing, trimming and cutting. Set aside. In a large cast iron pan heat the butter and maple over low heat. Stir in the salt and pepper and add the carrots. Add the rosemary sprigs, mix gently.

Cover with foil and keep over low heat before transferring into the preheated oven. Bake covered for 50 minutes. Remove from the oven and let sit for 5 minutes uncovered. Transfer onto a serving platter (there will be lots of tasty maple butter to pour atop the carrots). Place an additional sprig of rosemary on the serving platter with the carrots if you desire.