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Cider Glazed Carrots

Source of Recipe


Cooking Light-11/02






List of Ingredients



• 9 cups (3-inch) julienne-cut carrots
  
• 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 tablespoon chopped fresh parsley
  






Instructions



1. Place carrots 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 ingredietns 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.
   
   
4. Yield: 12 servings (serving size: 2/3 cup). 75 cal, 2.2g fat, 1g pro, 14g carb, 2.8g fiber, 5mg chol, 0.6mg iron, 103mg sod, 31mg calc.
   
   






Final Comments


Notes: To get a head start, boil the carrots a day ahead. Refrigerate them in a zip-top plastic bag, then saute them just before serving.