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.
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Recipe: Apple Cider & Black Pepper Glazed Carrots
Sweet, sour, and a little spicy!
Yields: 2
Ingredients
- 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
Instructions
- 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.
Notes
If for some reason you find the carrots are cooking too quickly while you’re reducing the sauce, you can remove them from the pan and let the sauce reduce on its own to prevent them from over cooking. If making a smaller serving than the recipe calls, be sure to check your pan frequently, as the carrots and sauce will cook much more quickly.
For an extra-puckery version, use only apple cider as your simmering liquid.
