Friday, September 5, 2008

cider glazed carrots

found this recipe on
this was really good.
I added come chopped mushrooms to the mix b/c i had a lot in the frig. i just used 2 XL carrots and sort of just estimated the rest of the recipe. I subbed ground ginger for the mustard and it was really good.

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 (i didnt have any so i used ground ginger)
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds
1 tablespoon chopped fresh parsley

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.

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

Nutritional Information
CALORIES 75(26% from fat); FAT 2.2g (sat 1.2g,mono 0.6g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 5mg; CALCIUM 31mg; CARBOHYDRATE 14g; SODIUM 103mg; PROTEIN 1g; FIBER 2.8g


Kelsey said...

I'll have to give these a try! Sounds like a great new way to fix veggies.

chimes said...

I made these for Christmas or Thanksgiving last year. They were realllllly good. :)

Joelen said...

I'm going to have to try this with baby carrots I have on hand!