Cider-Glazed Carrots

Name: Cider-Glazed Carrots
Yield: 12 servings (serving size: about 2/3 cup)
Ingredients: 9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds); ¼ cup packed brown sugar; 2 tablespoons butter; 2 tablespoons cider vinegar; ½ teaspoon dry mustard; ½ teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon celery seeds; 1 tablespoon chopped fresh parsley

10 Ratings
9 Reviews

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.

Recipe by Cooking Light November 2002

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds)
¼ cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
½ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon celery seeds
1 tablespoon chopped fresh parsley

Directions

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

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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.

Nutrition Facts

Per Serving:

75 calories; calories from fat 26%; fat 2.2g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.2g; protein 1g; carbohydrates 14g; fiber 2.8g; cholesterol 5mg; iron 0.6mg; sodium 103mg; calcium 31mg.

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Jennifer26

10/15/2013

These were good. I'll probably make this again.

hamandbiscuits

05/11/2013

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??

christinegagne

11/22/2012

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!

NEglmm

12/26/2011

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

LoriDiaz

10/12/2011

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.

JLang6

10/04/2011

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.

Tybee508

04/12/2011

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.

kindred1

06/16/2009

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

JenC240

11/25/2008

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

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