Maple syrup turns already slightly sweet carrots into a decadently rich side dish that even kids won't be able to resist. Lots of fresh chives and a solid grind of peppercorns lend a bit of heat in contrast to the sugar. —ChompingTheBigApple
Heat 3 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat.
Once the butter is melted and the pan is hot, add the carrots. Give them a quick stir and then leave them alone for 1-2 minutes, until the sides touching the pan get a nice bit of brown to them. If your pan is too small to allow some room for the carrots to move around, do this in batches (adding more butter if necessary) so the carrots actually get a chance to brown instead of just steaming.
Stir the carrots and allow to sit for another minute or two, getting them a little more color all over. If you are doing these in batches, remove the browned carrots to a plate and add the uncooked carrots. Once they are all browned, toss them all back into the pan.
Add the maple syrup to the pan and stir. Cook for about a minute, allowing it to bubble a bit. Then cover the pan, turn the heat down to low, and allow to cook for about 6-7 minutes, or until the carrots are just tender.
Remove the lid from the pan once the carrots are tender and add the salt and fresh ground pepper. Stir in the last tablespoon of butter. Remove from the heat and top with the fresh chopped chives to serve.