Ingredients:

• 9 cups carrots, cut in 3 inch sticks
• ¼ cup packed brown sugar
• 2 Tbsp unsalted butter
• 2 Tbsp apple cider vinegar
• ½ tsp dry mustard
• ½ tsp paprika
• ¼ tsp kosher salt
• ¼ tsp celery seeds
• 1 Tbsp chopped fresh parsley

Directions:

Place carrots in a stockpot; cover with water. Bring to a boil. Reduce heat, simmer 3-4 minutes or until tender. Drain. Combine brown sugar, butter, vinegar, mustard, paprika and celery seeds remaining 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. Season with salt. Sprinkle with chopped parsley; toss to combine.