Greg DuPree
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 6

A bottle of Campari tends to languish on the bar cart between rounds of negronis, but it turns out Campari belongs in the kitchen, too. The herbal aperitif is as equally at home in a cocktail as tossed with buttery, glazed carrots. Carrots so often feel like an afterthought at dinner, but this recipe proves that there is a possibility of something new. Serve them for an easy dinner party side or just to mix things up on a weeknight. Pairing tip: Try the carrots with mashed potatoes and roast chicken or steamed bass and pea purée.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Melt butter in a large skillet with a lid over medium-high until foaming. Add carrots, sugar, kosher salt, and thyme; cook, turning carrots with tongs to evenly coat in mixture, for about 1 minute. Add Campari and 2 tablespoons water; bring to a simmer and cook, partially covered, stirring once or twice, about 8 minutes.

Step 2

Uncover and reduce heat to medium. Cook, tossing often with tongs, until carrots are tender when pierced with a fork and liquid is reduced to a glaze, 2 to 3 minutes. Top with flaky salt and several grinds of pepper.

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