[Updated: April 26, 2018 | Published: November 26, 2017]

Ingredients

• 2 tablespoons unsalted butter
• 2 garlic cloves, halved
• 1 fresh rosemary sprig
• 2 pounds carrots, peeled and sliced diagonally 1/4-inch thick
• Kosher salt
• Black pepper
• 1/2 cup water
• 3 tablespoons orange juice
• 2 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard

Directions

1. In a large skillet, melt butter over medium heat. Add garlic cloves, cut sides down, and rosemary sprig. Cook until fragrant and garlic begins to brown, 1 to 2 minutes. Remove and discard garlic.
2. Add carrots to skillet. Season with salt and black pepper. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender.
3. Remove and discard rosemary sprig. Add juice, maple syrup, mustard to carrots; increase heat to medium-high. Cook, stirring often, until liquid is syrupy and carrots are lightly glazed, about 5 minutes. Transfer to a serving bowl.