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.
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.
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.
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.
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