Ingredients:

  • 9 cups carrots, cut in 3 inch sticks
  • ¼ cup packed brown sugar
  • 2 Tbsp unsalted butter
  • 2 Tbsp apple cider vinegar
  • ½ tsp dry mustard
  • ½ tsp paprika
  • ¼ tsp kosher salt
  • ¼ tsp celery seeds
  • 1 Tbsp chopped fresh parsley

Directions:

Place carrots in a stockpot; cover with water. Bring to a boil. Reduce heat, simmer 3-4 minutes or until tender. Drain. Combine brown sugar, butter, vinegar, mustard, paprika and celery seeds remaining 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. Season with salt. Sprinkle with chopped parsley; toss to combine.

Ingredients:

  • 9 cups carrots, cut in 3 inch sticks
  • ¼ cup packed brown sugar
  • 2 Tbsp unsalted butter
  • 2 Tbsp apple cider vinegar
  • ½ tsp dry mustard
  • ½ tsp paprika
  • ¼ tsp kosher salt
  • ¼ tsp celery seeds
  • 1 Tbsp chopped fresh parsley

Directions:

Place carrots in a stockpot; cover with water. Bring to a boil. Reduce heat, simmer 3-4 minutes or until tender. Drain. Combine brown sugar, butter, vinegar, mustard, paprika and celery seeds remaining 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. Season with salt. Sprinkle with chopped parsley; toss to combine.