Ad Hoc Glazed Carrots

Tender baby carrots cooked in butter and stock until glossy and lightly glazed with their own reduced liquid.

Ingredients

• 2 lb baby carrots or small carrots, peeled, tops trimmed
• 4 Tbsp unsalted butter
• 1 cup vegetable or chicken stock
• 2 tsp sugar or honey

Kosher salt and freshly ground black pepper

• 1 Tbsp minced fresh thyme or parsley

Directions

1. Arrange the carrots in a single layer in a wide skillet.
2. Add the butter, stock, sugar, and a pinch of salt, and bring to a simmer.
3. Cook, partially covered, until the carrots are just tender, about 10 to 12 minutes.
4. Uncover and continue cooking, rolling the carrots, until the liquid reduces to a glossy glaze that coats them.
5. Season with salt and pepper and toss with the fresh herbs.
6. Serve warm, scraping any glaze from the pan over the top.

Notes

Adapted from Thomas Keller’s Ad Hoc at Home; glazing in the cooking liquid concentrates the carrots’ sweetness.