Cider Glazed Carrots

Though I'm a big vegetable lover I live with two people who have limited favorites, corn, green beans and carrots. I always have a few of the steam in bag variety in the freezer at all times. They're quick to make and easily dressed up with a compound butter or glaze.

I was inspired to make this dish from a recipe I saw on the Taste of Home website, Cider Glazed Carrots.  I used two 12oz bags of steam in bag carrot coins and partially cooked them in the microwave before moving them to a skillet with some butter. 

I had light brown sugar on hand but dark brown would work as well. Be sure to move the carrots around so that the sugar dissolves. 

Process shot failure ...  Next you add cider and water to the pain, and bring it to a boil.  I used leftover Vanilla Citrus Cider, which had orange juice, brown sugar and spices added to it. 

Then lower the heat and cook the carrots, covered for about 10 minutes. Remove the lid, toss them gently around the pan until they're all nicely glazed and then move them to the serving plate.

I managed to grab some serviceable chives from my garden and chopped them into 1/4" pieces. Dried would work as well or you can use basil, tarragon or thyme.

We all really enjoyed these.  They are easy enough to make for a weeknight side but pretty enough to put on a holiday table as well. The glaze would also be nice on green beans or other root vegetables like parsnips. 

Thank you again to Heather for hosting #HolidaySideDishes Week! Go and check out what the other bloggers are sharing today by using the links down below.

Cider Glazed Carrots

Author: Jolene's Recipe Journal

Ingredients

• 2 12oz packages frozen steam in bag sliced carrots, microwaved for about 4 minutes 
  
• 2 tablespoons butter
• 1 tablespoon light brown sugar
• 1/2 cup apple cider or juice
• 3 tablespoons water
• 1 teaspoon chopped fresh chives

Instructions

1. In a large skillet, saute carrots in butter for one minute. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved.
2. Stir in the cider and water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze.
3. Move to serving platter and sprinkle with chives, if desired.

Notes

 Inspired by https://www.tasteofhome.com/recipes/cider-glazed-carrots/

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