Prep Time
10 Mins
Cook Time
30 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Combine carrots and 6 cups water in a Dutch oven. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or until carrots are crisp-tender. Drain and keep warm.

Step 2

Cook vinegar in a small saucepan over medium-high heat 4 to 5 minutes or until reduced by half. Stir in brown sugar and butter until smooth.

Step 3

Pour vinegar mixture over warm carrots, tossing to coat. Stir in thyme and next 3 ingredients. Serve immediately.

The Angus Barn, Raleigh, North Carolina

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