Brown Sugar Glazed Carrots with Cider

A spoon holds a serving of carrots over a bowl of brown sugar glazed carrots

Brown Sugar Glazed Carrots with Cider

Serve Brown Sugar Glazed Carrots with Cider at the holiday table this year. This glazed carrots recipe adds a hint of sweetness and some tanginess to the table and pairs well with so many dishes. All you need are about 30 minutes and a handful of ingredients to make them, too!

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 144kcal

Ingredients

1 lb. carrots
2 tablespoons extra virgin olive oil
1 tablespoon dark brown sugar
12 oz. alcoholic cider or hard cider
½ cup vegetable stock
1 tablespoon spicy brown mustard
Kosher salt and black pepper to taste

Instructions

Trim the tops and bottoms of the carrots. Peel them, then chop into 1" pieces. (You could also use baby carrots for this, though they will not be as thick as carrots that you cut down yourself.)
Pour the olive oil in a pan over medium heat. Once warm, add the carrots and sauté for 5 minutes.
Sprinkle in the sugar, stirring to coat, and cook for about a minute.
Add in the cider and stock. Bring to a boil, then stir in the mustard. Season with salt and pepper.
Partially cover the pan, and lower heat to medium low. Simmer for another 15-20 minutes or until the carrots are tender and most of the liquid has evaporated.
Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
Serve warm, and enjoy.

Notes

You can easily double or triple this recipe for a crowd.

Make it ahead of time. These keep well in the fridge, so you can make them 1-2 days beforehand then reheat before serving. You might need to add an extra splash of stock if they're too sticky.

How to store leftovers: Let cool completely, then transfer to an airtight container. Keep in the fridge for up to a week.

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