- 3 cups julienned fresh carrots
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1/2 cup apple cider or juice
- 3 tablespoons water
- 1 teaspoon Dijon mustard
- In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved.
- Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze. Yield: 4 servings.
Originally published as Cider-Glazed Carrots in Weeknight Cooking Made Easy Annual 2005, p287
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