Gingered Carrots

Directions

1. 1
   Peel the carrots and slice into medium matchsticks
2. 2
   Melt the butter in a heavy frying pan on med heat and add the ginger and garlic, cooking for a minute or two
3. 3
   Deglaze the pan with white wine or lemon juice and allow to bubble off for a minute or two
4. 4
   Add carrots, stir, cover and simmer until crisp tender, about 5-8 minutes. Check to be sure the pan isn't dry and add water if it is
5. 5
   Uncover and test carrots for desired tenderness. Add thyme (and more butter if you love it like I do) and then swirl a little maple syrup around the pan, stirring lightly to mix.
6. 6
   Twist on the salt & pepper. Serve!