Quick Cooked Carrots with Vinegar and Thyme

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Appears in Cook's Illustrated March/April 1996

Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.

SERVES3 to 4

TIME25 minutes

WHY THIS RECIPE WORKS

We were looking for a crisp-tender, slightly sweet, bright orange cooked carrot recipe that was easy to prepare. After trying boiling, steaming, microwaving, and braising, we found that the best method for our cooked carrot recipe was a com...

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