Recipe: Cider-Braised Carrots

 

Braised in sweet apple cider and balanced with a subtle hint of sage, these easy, restaurant-style carrots will pair perfectly with any dish on your table this Thanksgiving. 

 

Ingredients

2 cups apple cider

8 tablespoons unsalted butter

1 teaspoon black pepper

3 fresh sage leaves, plus 3-5 more leaves for garnish

2 pounds of carrots, trimmed, 

peeled and cut across into 1-inch chunks

1 teaspoon Kosher salt, (more to taste)

 

Directions

1. Set a large Dutch oven over medium heat, and add cider, butter, black pepper and 3 sage leaves. Whisk to combine.

2. Add carrots and cover. Simmer over low heat for 30-40 minutes, or until carrots are tender. (Frequently check to ensure liquid is not boiling.)

3. Discard sage leaves from pot, and transfer the carrots to a plate with a slotted spoon, leaving the liquid in the pot. Sprinkle carrots with salt, adding more to taste. Turn heat to high, and boil the liquid until it has the texture of thin syrup. Pour over carrots, garnish with additional sage leaves and serve.

 

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