Cider-Glazed Carrots

Cider-Glazed Carrots Recipe
Becky Luigart-Stayner; Jan Gautro
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.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Nutritional 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

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

Preparation

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 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.

Note:

November 2002
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