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Cider-Glazed Carrots

Becky Luigart-Stayner; Jan Gautro
Yield 12 servings (serving size: about 2/3 cup)
Cider vinegar gives these carrots the flavor of an apple cider reduction, but in a fraction of the time. To get a head start, boil the carrots a day ahead. Refrigerate them in a zip-top plastic bag, then sauté just before serving.

Ingredients

  • 9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seeds
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 75
  • caloriesfromfat 26 %
  • fat 2.2 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 14 g
  • fiber 2.8 g
  • cholesterol 5 mg
  • iron 0.6 mg
  • sodium 103 mg
  • calcium 31 mg

How to Make It

  1. Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain.

  2. 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.

  3. Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley; toss to combine.