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)
- 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
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.