Cider-Glazed Carrots

Cider-Glazed Carrots
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons butter
  • ½ teaspoon dry mustard
  • 2 tablespoons cider vinegar
  • ½ teaspoon paprika
  • 9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds)
  • ¼ cup packed brown sugar
  • ¼ teaspoon salt
  • + 2 more ingredients
    • 1 tablespoon chopped fresh parsley
    • ¼ teaspoon celery seeds

Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain. Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil. Reduce h...

View full recipe at My Recipes

Comments

Variations on Cider-Glazed Carrots

  • Cider-Glazed Carrots
    • 1 tablespoon cider vinegar
    • 2 tablespoons unsalted butter
    • 1 cup apple cider
    • 1/2 cup water
    • 2 pounds medium carrots


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