1 pound small-ish, multi color carrots (with green leafy tops if possible) scrubbed
1 tablespoon butter
2 tablespoon maple syrup
1/3 cup water
Pinch Kosher salt
Freshly ground black pepper
Parsley for garnish
Cut carrots lengthwise
Melt butter & oil in a large deep skillet, and cook carrots on high 3-4 minutes until sizzling
Add water and maple syrup, stir well and cook until still crisp tender
Serve, garnished with parsley