A new way with an old favorite.
Glazed carrots are always a good idea.
The veggies can be boiled, cooled, and refrigerated two days ahead of time.
Credit:Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Before serving, finish them in a skillet with the browned butter and the cider glaze.
Ingredients
1 1/2cupsunfilteredapple cider
1(2-lb.)pkg.
Transfer to a small bowl, and set cider syrup aside.
While cider reduces, bring a large pot of lightly salted water to a boil over high.
Cut carrots crosswise into 2- to 3-inch-long pieces; cut each piece lengthwise into 1/4-inch-thick planks.
Add carrots to boiling water; boil, undisturbed, until just softer than tender-crisp, about 4 minutes.
Drain and rinse with cold water; drain well.
Add carrots, chopped thyme, and salt to skillet; toss to coat with butter.
Drizzle with cider syrup; cook, stirring occasionally, until carrots are heated through, about 2 minutes.
