Cider Glazed Carrots

Created 18 Feb 2015 21:16, Updated 18 Feb 2015 21:17

Cider Glazed Carrots

from Big Vegan by Robin Asbell

1/2 c apple cider or juice
1/4 c vegetable stock
1 T cider vinegar
1 T agave syrup (I used maple syrup)
2 T butter or buttery stick substitute
2 lb carrots, peeled and cut into sticks or coins
1/4 tsp salt
1/8 tsp cayenne
1/4 c fresh parsley, chopped, for garnish (optional)

1. In a small cup, combine the cider, stock, vinegar, and syrup.
2. In a large frying pan with a lid, melt the margarine over medium high heat.
3. Add the carrots, salt, and cayenne, and toss to coat. Saute for five minutes, stirring or shaking the pan so they don't stick.
4. Carefully pour the cider mixture and bring it to a boil.
5. Cover, reduce the heat to medium-low, and cook for five more minutes.
6. Remove the lid and cook until the glaze is thick, turning the carrots so they are well coated. Serve sprinkled with the parsley.

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