Carrots with Maple and Cider Vinegar

4 Servings

20 minutes

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In this recipe, we cook sliced carrots in a scant amount of well-seasoned water into which a little butter has been melted. Once the carrots are just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water evaporates clings to the slices, adding richness and flavor.




Don't cut the carrots unevenly. The more uniform the pieces, the more evenly they cook. And don't use a narrow pot, which can cause uneven cooking because the pieces will be piled too densely. The wide diameter of a Dutch oven (10 to 10½ inches is a good size) allows the pieces to fit comfortably, with most pieces at least partially submerged in liquid.

20 minutes


  • 3

    tablespoons salted butter, cut into 2 or 3 pieces

  • 1

    thyme sprig or ½ teaspoon dried thyme