Cider-Glazed Carrots

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3.9 of 5 (14)
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Nutritional Info
  • Amount Per Serving
  • Calories: 74.7
  • Total Fat: 2.3 g
  • Cholesterol: 5.2 mg
  • Sodium: 128.7 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 1.0 g

View full nutritional breakdown of Cider-Glazed Carrots calories by ingredient
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Introduction

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. 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.

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

Directions

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.

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

Recipe Copyright © Cooking Light Magazine



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Member Ratings For This Recipe

  • I have leftover cooked carrots in the fridge, so this will be my vegetable tonight. Sounds so good. - 1/28/10

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  • I add 2 Tbsp orange marmalade to the dressing. Gives it a little extra kick. - 12/12/09

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  • Great and leftovers stored well. - 6/16/08

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  • Yummy....I used baby carrotts instead. Skipped the parsley. They should be really good warmed up. - 6/15/08

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  • I made these last night for dinner and had the rest for lunch today - I only made 1/4 of the recipe, and I had to make some tiny substitutions (I didn't have celery seed, so I used celery salt and didn't add extra salt, and I used dried parsley, since that's all I had on hand). Good carrots! - 4/28/08

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