Carrots In Guinness

• 3 tablespoons unsalted butter
• 1 1/2 pounds carrots, peeled and cut diagonally 1/4-inch thick
• 2 tablespoons minced shallots
• 1 cup Guinness stout
• 1 tablespoon minced fresh dill
• 1 tablespoon minced flat-leaf parsley
• 1 1/2 tablespoons pure maple syrup
• Salt and freshly ground black pepper
• 2 teaspoons fresh lemon juice

1. Melt butter in large skillet over medium heat.
2. Add carrots and shallots and saute 3 minutes, until carrots look glazed.
3. Add stout, dill and parsley, reduce heat to low, cover and cook, stirring occasionally, about 8 minutes, until carrots are barely tender.
4. Stir in maple syrup and salt and pepper to taste.
5. Increase heat to high and cook uncovered, stirring occasionally, until liquid barely films pan and carrots.
6. Stir in lemon juice, check seasoning and serve.

unsalted butter, carrots, shallots, stout, dill, flatleaf parsley, maple syrup, salt, lemon juice

Taken from cooking.nytimes.com/recipes/1017110 (may not work)