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

Name: Quick Cooked Carrots with Vinegar and Thyme | America's Test Kitchen
Total time: 25 min
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

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Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.

Keywords

Side Dishes
Quick
Vegetables
Vegetarian

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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