In a large sauce pan over medium heat, combine carrots, stock, maple syrup and butter. Bring to a brisk simmer and cook uncovered until carrots are tender, about 30 minutes.
Using a slotted spoon, transfer the carrots to a dish. Raise the heat to high and cook the liquid in the pan until it has reduced to about 1 1/4 cups and is syrupy, about 30 - 40 minutes longer.
Return carrots to the pan. Add vinegar and 1/2 tsp. pepper. Taste and adjust the seasoning with salt and pepper. (The dish may not need additional salt.) Serve hot.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.