1 pound carrots peeled and cut diagonally into 1/2-inch-thick slices
2 cups water
1 vanilla bean, halved lengthwise

1 tsp. Vain vanilla, I used Madagascar Vanilla extracted in Cane Rum
2 tablespoons pure maple syrup
1 tablespoon unsalted butter
1/2 teaspoon coarse salt
Pinch of freshly ground pepper

Combine carrots and water in a large skillet. Using the tip of a paring knife, scrape vanilla seeds into skillet; add pod. Bring to a simmer, and cook until carrots are tender and most of the water has evaporated, about 10 minutes. Add syrup, vanilla extract, butter, salt, and pepper, and toss.

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