We put oblique cut carrots and thickened apple cider into a pan. We set it into the mouth of the oven and let the heat and smoke lick at the vegetables. The carrots browned. The cider reduced. When the carrots were just tender, we added freshly picked leaves of lemon verbena from the weed patch and a few spoonfuls of bulletproof beurre monté made with cider and maple balsamic vinegar. We spooned the glazed carrots into a bowl and added a few opal basil blossoms to finish. It’s the newest taste of fall.
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