9 medium carrots
3 Tbsp Maple Butter
1/4 cup Vermont Maple Syrup
1 Tbsp chopped walnuts

Skin carrots and cut into carrot sticks, about 2" long. Cook until tender.
Drain. Add maple syrup and maple butter. Simmer carrots in mixture until glazed.
Put on serving dish and sprinkle with chopped walnuts. Yields: 8 servings

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