Brown Sugar Glazed Carrots with Cider
User Reviews
4.9
Brown Sugar Glazed Carrots with Cider
Description
This recipe begins with peeled and chopped carrots gently sautéed in olive oil until they start to soften. Sprinkling dark brown sugar coats the carrots, caramelizing slightly for sweetness. Adding cider and vegetable stock creates a liquid base that imparts fruitiness and depth. Spicy brown mustard is stirred in to introduce a subtle tang and heat that complements the natural carrot sweetness.
The liquid is simmered partially covered until the carrots become tender and the sauce reduces towards a thick glaze. The balance of sugar, cider, and mustard creates a layered, mellowly sweet yet savory flavor. Simple seasoning with kosher salt and black pepper allow the ingredients' character to stand out.
This glazed carrot side works well with roasted or grilled meats and poultry. Its vibrant presentation and combination of sweetness and mild spice bring variety to meal plates. The recipe notes mention it can be scaled for larger groups, prepared ahead, and stored in the refrigerator for up to a week with reheating.
Ingredients
- 1 lb. carrot
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dark brown sugar
- 12 oz. Cider alcoholic or hard cider
- ½ cup vegetable stock
- 1 tablespoon brown mustard spicy
- kosher salt to taste
- 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
- This recipe can be easily multiplied to serve larger groups.
- Prepare the dish 1-2 days ahead and reheat before serving; add extra stock if needed to loosen glaze.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 144kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 274mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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