CIDER-GLAZED CARROTS
Provided by Melissa Roberts
Categories Fruit Juice Side Thanksgiving Vegetarian Apple Carrot Fall Winter Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
- Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
- Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.
CIDER-ROASTED CARROTS AND PARSNIPS
These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
- Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g
APPLE CIDER GLAZED CARROTS
Make and share this Apple Cider Glazed Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan over medium-high heat.
- Add carrots and sauté until carrots begin to brown slightly, about 5 minutes.
- Add apple cider, brown sugar, and tarragon and bring to boil.
- Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 12 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 77.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.9, Carbohydrate 12.1, Fiber 3.2, Sugar 6.3, Protein 1.1
GLAZED CARROTS WITH CIDER
Make and share this Glazed Carrots with Cider recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the tops and bottoms of the carrots.
- Peel or scrape them and then cut them into julienne strips.
- Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
- Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
- Add the cider and stock, bring to the boil and stir in the Dijon mustard.
- Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
- Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
- Remove from the heat, stir in the parsley and spoon into a warmed serving dish.
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