PAT We all love carrots in this household, but no one more than Gina. Adding the maple syrup brings out their natural sweetness, giving some sugar for my sugar. (Maybe she’ll let me steal some back later on!)

　　

Ingredients

serves 8

　　2 tablespoons butter

　　1 tablespoon olive oil

　　2 1/2 pounds carrots, peeled, halved if thick, trimmed into 1-inch pieces

　　Kosher salt and freshly ground black pepper

　　1 cup chicken broth

　　1/4 cup real maple syrup

　　Juice of 1/2 lemon

　　2 tablespoons finely chopped fresh parsley

　　

Step 1

Heat the butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Once the butter foams, sauté the carrots until they are crisp-tender, about 4 or 5 minutes. Season with salt and pepper. Pour the broth and maple syrup into the pan. Cover, reduce heat to medium, and simmer for 10 minutes.

　　

Step 2

Remove cover, and continue to cook for another 6 to 8 minutes over high heat, until the carrots are tender and glazed with the syrup. Toss with the lemon juice and parsley, and serve.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.