Cider-Braised Carrots

Add a bit of autumn flair to your recipe box with Cider-Braised Carrots.

Cider-Braised Carrots
Makes 6 servings
  • 2 tablespoons unsalted butter
  • 2 pounds multicolored carrots, peeled and halved lengthwise and then crosswise
  • 1½ cups apple cider*
  • 1 tablespoon firmly packed light brown sugar
  • ¾ teaspoon kosher salt, divided
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  1. In a large skillet, melt butter over medium-high heat. Add carrots; cook until lightly browned, about 4 minutes.
  2. Add cider, brown sugar, and ½ teaspoon salt; bring to a simmer. Reduce heat to medium-low; partially cover and simmer until tender, about 20 minutes.
  3. Transfer carrots to a serving platter, reserving cooking liquid in skillet. Bring liquid to a boil; cook until reduced to ½ cup, about 4 minutes. Remove from heat; stir in vinegar, pepper, and remaining ¼ teaspoon salt. Pour over carrots. Sprinkle with parsley.
*We used Martinelli’s Gold Medal Cider.

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