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
Instructions
In a large skillet, melt butter over medium-high heat. Add carrots; cook until lightly browned, about 4 minutes.
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.
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.
Notes
*We used Martinelli’s Gold Medal Cider.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/cider-braised-carrots-recipe/