Cider-Glazed Carrots

By á-4131

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

2 points plus

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

Step 1

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.