Sweet, tart glazed carrots come together in this quick one-pot dish. This could easily work with other root vegetables, like turnips or parsnips. Using a saute pan creates a wider base to more easily reduce the sauce. If you use a taller-walled sauce pan, note that the sauce may take longer to reduce.
Recipe: Apple Cider & Black Pepper Glazed Carrots
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Kosher salt
- 1 1/2 cups 8 ounces carrots, sliced into thin circles about 1/3” thick
- 1/2 cup apple cider
- 1/2 cup water
- 2 teaspoons honey
- 1 tablespoon butter
- Heat a medium-sized saute pan with olive oil at medium heat. Stir in black pepper and carrots and saute for 1 minute to coat in oil. Season with 1/2 teaspoon salt.
- Add apple cider and water and bring to a boil. Reduce heat to a simmer and let cook until carrots are just barely al dente, about 8 to 10 minutes.
- At this point, the cider/water mixture should have reduced but it won’t have a syrupy consistency yet. Add honey and season with additional salt as desired.
- Let reduce another 5 minutes at until cider mixture is syrupy (reduce the heat if the syrup starts to burn at all). At this point, you can either let the syrup cook down fully until it coats the back of the spoon or keep it slightly on the liquidy side — both are great! Stir in 1 tablespoon of butter and mix until fully incorporated.
- Season with salt and serve warm.