Glazed Carrots With Brown Butter and Sage

In a deep 12-inch stainless-steel skillet, melt butter over medium heat, stirring often, until melted, about 2 minutes. Once melted, continue to cook, stirring constantly, just until milk solids separate and sink to the bottom of the skillet and begin to darken, 2 to 3 minutes. (Butter can go from brown to burnt quickly, so keep a close eye on it as you stir it.) Add sage sprigs; cook, stirring constantly, until sage leaves darken and crisp and butter foams and browns, 1 to 2 minutes.

Quickly add carrots, apple cider, chicken or vegetable stock, honey, salt, and pepper to brown butter in skillet. Carrots should be almost submerged, if not, add a small amount of stock until they are. Bring to a boil over high heat, then cover, reduce heat to medium-high, and continue to boil, vigorously shaking the skillet occasionally, until carrots are a crisp/tender, and still firm in the center, about 8 minutes.

Reduce heat to medium, uncover (the liquid should look creamy and still almost cover the carrots) and continue to boil, vigorously stirring and shaking skillet often, until the mixture is reduced to a glaze that coats and clings to the carrots, 12 to 14 minutes. If the sauce begins to break and you see oily, butter-colored specks, add a splash of water (about 2 tablespoons) and return to a vigorous simmer, stirring constantly, until the mixture looks creamy and homogenous again.

Remove from heat and discard sage sprigs. Stir in vinegar and season with salt to taste. Sprinkle with herbs. Serve immediately.