To make your preparation time quicker, use packaged shredded carrots. Simply place all of the ingredients in the skillet and bring to a boil. Cover and simmer for 10 minutes. Uncover and cook for 3 minutes or until sauce is thickened.
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1/2 cup: 119 calories, 6g fat (4g saturated fat), 15mg cholesterol, 126mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein.
Originally published as Cider Glazed Carrots in Weeknight Cooking Made Easy 2005
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