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.
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.