Becky Luigart-Stayner; Jan Gautro
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

kindred1's Review

June 17, 2009
This a wonderful recipe. I've made it several times already and it never fails to please. It is the perfect mix of sweet (from the sugar), and tangy (from the cider vinegar). I highly recommend making this yummy side dish

hamandbiscuits's Review

May 11, 2013
It's just two of us and we would never eat 9 cups of carrots. Can you give ingredient amounts for 2 cups of carrots??

Jennifer26's Review

October 15, 2013
These were good. I'll probably make this again.

NEglmm's Review

December 26, 2011
The family enjoyed it, even those who were skeptical about vegetables.

LoriDiaz's Review

October 12, 2011
I love carrots and really enjoyed this. I cut the recipe in half and used cooked baby carrots. I also used light butter and splenda brown sugar. Love the tang of the vinegar with the sweetness of the brown sugar. Will make this again.

christinegagne's Review

November 22, 2012
These carrots were FANTASTIC! Received many positive comments - even people who were skeptical after seeing me make the glaze with vinegar. I'll definitely be making this recipe again! Yum!

JenC240's Review

November 25, 2008
This recipe was very tasty! The glaze wasnt as thick as id liked, but it still looked nice and tasted great.

Tybee508's Review

April 12, 2011
Not bad. My husband went back for seconds, which is saying something for carrots. My 1 year old ate more than she typically does, but my 4 year old prefers my carrots/dillweed/butter combo better. I liked this recipe because it tasted light and fresh, with just enough sweetness. I agree with previous poster that the glaze isn't very thick at all.

JLang6's Review

October 05, 2011
This was wonderful. Yes, the sauce was not thick, but it was so darn tasty that we got a spoon and finished it off after eating all the carrots. I was too lazy to julienne-cut the carrot and just sliced it and it was fine. Next time I make these I'll have some mashed potatoes or pasta to put the extra sauce onto.

moonbelly's Review

January 03, 2010