Spicy Glazed Carrots

My grandmother used to make butter and sugar glazed carrots when I was a child and I thought they were heaven on earth. Living in Vermont, we use maple syrup on everything, so I substituted maple syrup where she would have used sugar. I am not sure how she would feel about the spiciness of the Berberé in this dish, but she would love me all the same.

Ingredients

1 Lb Baby carrots
2 Tbs Butter
2 Tbs Maple syrup
1-2 Tbs Teeny Tiny Spice Co. Ethiopian Berberé

Instructions

1. Melt the butter in a saucepan.

2. Add the carrots and sauté for three to 5 minutes, stirring occasionally.

3. When the carrots are almost cooked to your liking, add in the maple syrup and Berberé.

4. Stir until a glaze forms on the carrots, about 1-2 minutes.

5. Remove from heat and serve.