This warm fall carrot dish would be a great addition to your Thanksgiving table.
3 cups baby carrots
1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds
Place carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer until tender. Drain.
Combine brown sugar and remaining ingredients in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.
Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly.
What did the family think? Half of of the family liked these. My hubby doesn’t do cooked carrots and neither does our youngest, but two of us liked them very much.
Where did this recipe come from? Cooking Light, November 2002
photo from Mommy’s Kitchen