CIDER GLAZED CARROTS

By Marinel

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 saute just before serving.

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

Details

Servings 12

Preparation

Step 1

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.