Cider-Glazed Carrots

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.

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

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

Preparation

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.

Nutritional Information

Calories:

75 (26% from fat)

Fat:

2.2g (sat 1.2g,mono 0.6g,poly 0.2g)

Protein:

1g

Carbohydrate:

14g

Fiber:

2.8g

Cholesterol:

5mg

Iron:

0.6mg

Sodium:

103mg

Calcium:

31mg