Quick Cooked Carrots with Vinegar and Thyme | America's Test Kitchen

Ingredients

• 1 pound medium carrots, peeled, ends trimmed, and sliced on the diagonal 1/4-inch thick
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 1/2 teaspoon table salt
• 2 tablespoons red wine vinegar
• 1/4 teaspoon dried thyme
• Ground black pepper
• 1 tablespoon minced fresh parsley leaves