Best 4 Glazed Carrots With Cider Recipes

GLAZED CARROTS WITH CIDER

Steps:

• Trim the tops and bottoms of the carrots.
• Peel or scrape them and then cut them into julienne strips.
• Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
• Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
• Add the cider and stock, bring to the boil and stir in the Dijon mustard.
• Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
• Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
• Remove from the heat, stir in the parsley and spoon into a warmed serving dish.

GLAZED CARROTS WITH PEPITAS

Steps:

• In a large skillet over medium-high heat, cook 1 1/2 pounds thinly sliced carrots in butter and 3/4 teaspoon each pumpkin pie spice, salt and pepper, 3 minutes. Stir in 1 cup water and 1 tablespoon each cider vinegar and dark brown sugar. Cover and simmer until tender, 12 to 14 minutes, stirring once. Add 1 tablespoon butter and simmer, uncovered, until glazed, 3 to 5 more minutes. Season with salt and pepper; top with pepitas.

CIDER-GLAZED CARROTS

Steps:

• Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
• Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
• Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.

APPLE CIDER GLAZED CARROTS

Steps:

• Melt butter in large saucepan over medium-high heat.
• Add carrots and sauté until carrots begin to brown slightly, about 5 minutes.
• Add apple cider, brown sugar, and tarragon and bring to boil.
• Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 12 minutes.
• Add salt and pepper to taste.