Glazed Carrots with Fennel Fronds

Glazed Carrots with Fennel Fronds
Serves 6 as a side dish

Growing up we had carrots with dill and honey. Dill, like cilantro is one of the great culinary divides. I am on the "love" side with cilantro, the other side with dill. I replaced the dill with a visual doppelganger: Fennel fronds. The fronds are the feathery tops you find on the top of a fennel bulb. They have a light flavor and visually they at the hit of green that's so appealing to me.

2 bunch carrots,(1/2 pounds) peeled and cut in 1 inch rounds
2 tablespoons Pernod or other fennel flavored liquer
1 tablespoon maple syrup
2 tablespoons unsalted butter
1 teaspoons salt
2 tablespoons snipped fennel fronds

Place all the ingredients except the fennel fronds in a medium sauce pan with 1 1/2 cups water. Heat covered over medium hi heat, bring to a boil, simmer for 12 minutes or until carrots are almost cooked through. Remove cover, turn heat to high and boil rapidly until the liquid has reduced to a syrup and the carrots are crisp tender, about 10 minutes more.