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.