Carrots with Maple and Cider Vinegar

Name: Carrots with Maple and Cider Vinegar
Cook time: 20 min
Total time: 20 min
Ingredients: 3 tablespoons salted butter, cut into 2 or 3 pieces; 1 thyme sprig or ½ teaspoon dried thyme; Kosher salt and ground black pepper; 2 pounds carrots, peeled and sliced ½ thick on the diagonal; 1 tablespoon maple syrup; 1 tablespoon cider vinegar

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 4

Ingredients

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3 tablespoons salted butter, cut into 2 or 3 pieces1 thyme sprig or ½ teaspoon dried thymeKosher salt and ground black pepper2 pounds carrots, peeled and sliced ½ thick on the diagonal1 tablespoon maple syrup1 tablespoon cider vinegar

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Instructions

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Step 1

In a Dutch oven over medium-high, boil 1 cup water, the butter, thyme and ½ teaspoon salt. Stir in the carrots, then cover and cook until just tender when pierced with the tip of a knife, about 10 minutes, stirring once halfway through.

Step 2

Uncover and cook over high, stirring occasionally, until the carrots begin to sizzle, about 5 minutes. Off heat, stir in the maple and vinegar. Taste and season with salt and pepper.