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Carrots in Apple Cider Glaze
My mother-in-law was here and was making her signature roast pork and linguisa for dinner. Don't you just love relatives who show up and cook?
I was rooting around the fridge to see what I could add as a side. There were those baby carrots that my daughter Lizzy likes and some leftover apple cider from a football tailgate. Pork. Carrots. Cider. Sounded like a good match to me!
I simmered the carrots in water until they were just tender. In another saute pan, I put a little butter, apple cider, a shot of agave nectar, dried thyme, and salt and pepper and simmered it down until it was a glaze. Then I mixed the carrots in the glaze. That's it!
I don't have a recipe, but I wrote approximations below. The recipe is scaleable. If you cook more carrots, just simmer down more apple cider.
Carrots in Apple Cider Glaze
1 1/2 cups baby carrots
2 tsp. butter
1/2 cup apple cider
1 tbs. agave nectar (or maple syrup or brown sugar)
Pinch of dried thyme
Kosher salt & freshly ground pepper
Fill a small pot with cold water and add carrots. Bring to a simmer and cook until almost tender, about 8 minutes. You'll know it's almost tender, when you stick a fork in a carrot and it gives way but doesn't break in 1/2. Drain.
While the carrots are simmering, add rest of ingredients in a small saute pan and bring to a boil. Simmer down until it's syrupy but still liquidy enough to coat the carrots.
Add drained carrots to the glaze and mix, cooking the carrots a minute in the glaze over medium heat.
Enjoy!
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