Canadian Maple Glazed Carrots

4 medium Carrots
1 Tbsp Butter
2 Tbsp Olive Oil
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Par-cook peeled whole carrots. They ought to be slightly crisp when you test with a fork. Remove from water, place on a board, and slice into ½” bits on the diagonal. Heat butter and oil in a pan over medium heat. Toss in the carrot slices. Swirl around for two minutes or so. Just before serving, add the maple syrup and heat through. It must be REAL Maple Syrup. No Aunt Jemima please! I’m sure her syrup has a place in the world, but here is not it!

Serve as a side dish to roast chicken, turkey, or pork.