Cider-Glazed Carrots

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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