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Cider-Glazed Carrots
Erin Parker, The Speckled Palate
Serve up some Cider-Glazed Carrots at your Christmas table this year, adding a bit of sweetness and tang to the normal lineup of Christmas-centric sides.
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Servings
4
servings
Calories
146
kcal
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Ingredients
1x
2x
3x
1
lb.
carrots
, peeled and chopped
2
tablespoons
extra virgin olive oil
1
tablespoon
dark brown sugar
1
cup
alcoholic cider
(I used Angry Orchard Apple Ginger Hard Cider)
1/2
cup
vegetable stock
1
teaspoon
spicy brown mustard
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Instructions
Trim the tops and bottoms of the carrots. Peel them, then chop into 1" pieces.
Pour the olive oil in a pan, and once warm, sauté the carrots for 5 minutes.
Sprinkle in the sugar, stirring into the oil and carrots, cooking for about a minute.
Add in the cider and stock. Bring to a boil, then stir in the mustard.
Partially cover the pan, and simmer for another 10-12 minutes or until the carrots are tender.
Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
Serve warm, and enjoy.
Nutrition
Serving:
1
serving
Calories:
146
kcal
Carbohydrates:
15
g
Protein:
1
g
Fat:
7
g
Saturated Fat:
1
g
Sodium:
213
mg
Potassium:
362
mg
Fiber:
3
g
Sugar:
10
g
Vitamin A:
19005
IU
Vitamin C:
6.7
mg
Calcium:
37
mg
Iron:
0.3
mg
Course
Side Dishes
Cuisine
American
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