Cider Glazed Carrots
2 pounds baby carrots with tops
1/2 cup cider vinegar
1 teaspoon brown sugar
1 tablespoon butter
1/4 teaspoon kosher salt
Prepare the baby carrots by cleaning and trimming, but not peeling, the carrots. Place the carrot into boiling water and allow them to boil for five minutes. Drain the carrots and then rinse them under cold water. Gently rub the carrots with clean, dry paper towel to remove the skins.
In a medium skillet, add the cider vinegar and brown sugar, stirring it and bringing it to a boil. Allow this to cook for about six minutes or until it has reduced to 1/4 cup. Carefully add the carrots. Increase the heat to high. Cook the carrots for about two minutes or until the sauce has become syrupy and coats the carrots. Stir in the butter and kosher salt. Serve the carrots while they are hot.