Heat the olive oil in a deep frying pan over medium heat. Add the carrots and cook for 1–2 minutes to lightly fry.

Add the maple syrup and brown sugar, stirring to coat the carrots. Cook for another 2 minutes.

Reduce the heat to low and add the water. Cover the pan with a lid and steam the carrots for about 5 minutes, or until just tender.

Remove the lid, increase the heat to medium and add the garlic, butter and rosemary. Baste the carrots in the sauce until well coated, then remove them from the pan and set aside.

Add the lemon juice and cook for 30 seconds more.

Return the carrots to the pan and stir gently to coat them in the sauce. Season with salt and pepper.

Transfer to a serving plate, top with grated parmesan and the chopped carrot tops, and serve immediately.