From the kitchen of Ben Betts and Lindsey Appleyard

Ingredients:

5 or 6 carrots, washed or peeled

2 T. butter (vegan)

2 T brown sugar

Two pinches each of Sage, Pepper and Salt

Tiny amount of nutmeg or mace

Tiny amount of cumin and parsley

Shake of thyme for your vitality

1 t maple syrup

Add water to medium saucepan and turn on high.

Thinly slice carrots and add to the saucepan. Bring to a boil put do not cook through.

Drain carrots.

Add butter to a saucepan over medium heat. Add carrots and slowly sizzle in a pan.

Add brown sugar, sage, pepper, salt, nutmeg or mace, cumin, parsley, and thyme.

In the last 5 minutes of cooking, add maple syrup.

Don’t over-stir and destroy the carrots; if they are soft, they are done.

If you do destroy the carrots, mash them to hide the error.

Serve when your stomach grumbles!