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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 1 1/2 cups baby carrots
- 2 tsp. butter
- 1/2 cup apple cider
- 1 tbs. agave nectar (or maple syrup or brown sugar)
- Pinch of dried thyme
- Kosher salt & freshly ground pepper
Method
- Fill a small pot with cold water and add carrots. Bring to a simmer and cook until almost tender, about 8 minutes. You'll know it's almost tender, when you stick a fork in a carrot and it gives way but doesn't break in 1/2. Drain.
- While the carrots are simmering, add rest of ingredients in a small saute pan and bring to a boil. Simmer down until it's syrupy but still liquidy enough to coat the carrots.
- Add drained carrots to the glaze and mix, cooking the carrots a minute in the glaze over medium heat.
