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Cider-Glazed Carrots


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)

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  • 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
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  • 1

    Place carrot 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 ingredients 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.

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