Easter Dinner, Part 3: Cider Glazed Carrots

As we continue with our Easter meal, we come to carrots, the traditional Easter Bunny food.  While I love raw carrots with dip and cooked carrots with a little butter and salt, it’s always nice to have a more flavorful preparation for a holiday celebration.  If you would like a thicker glaze, boil the sauce for a couple minutes before adding the carrots.

Ingredients

9 cups carrots, peeled and cut into 3” long sticks

¼ cp brown sugar

2 T unsalted butter

2 T cider vinegar

½ t dry mustard

½ t paprika

¼ t salt

1 T fresh parsley, chopped

Place carrots in a large saucepan and cover with water.  Bring to a boil over medium-high heat.  Reduce heat and simmer 1 to 2 minutes or until tender.  Drain.

In a large nonstick skillet set over medium heat, combine brown sugar, butter, vinegar, mustard, paprika, and salt.  Cook until butter melts, stirring frequently.  Bring to a boil then add carrots and cook 3 to 5 minutes or until carrots are glazed and thoroughly heated, stirring constantly.  Transfer to a serving dish.  Sprinkle with chopped parsley and toss to combine.