These were good. I'll probably make this again.
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.
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- Calories: 75
- Calories from fat: 26%
- Fat: 2.2g
- Saturated fat: 1.2g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 1g
- Carbohydrate: 14g
- Fiber: 2.8g
- Cholesterol: 5mg
- Iron: 0.6mg
- Sodium: 103mg
- Calcium: 31mg
- 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
- 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.
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Cider-Glazed Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless
- OCCASION: Autumn, Spring, Summer, Winter, Christmas, Easter, Father's Day, Mother's Day, New Year's, Thanksgiving, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light