Glazed Baby Carrots

Total Time:
40 min
10 min
30 min

8 servings

  • 1 stick (8 tablespoons) butter
  • 1 1/2 pounds baby carrots with tops, peeled and trimmed
  • 1/2 cup apple juice
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon smoked paprika

In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add half of the carrots and cook, stirring occasionally, until the carrots are lightly browned, about 3 minutes. Remove from the pan and set aside. Repeat with 2 more tablespoons of the butter and the remaining carrots.

Stir the apple juice into the pan, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook over medium heat until the liquid is reduced by half, about 6 minutes. Stir in the sugar, mustard, salt, paprika and the remaining 4 tablespoons butter. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 3 minutes.

Add the carrots to the sugar mixture, turning to coat. Bring to a low boil, and cook until the carrots are tender, about 15 minutes.

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5.0 4
it was a easy and delicious recipe item not reviewed by moderator and published
Great recipe. item not reviewed by moderator and published
I was looking for this recipe, it is perfect! item not reviewed by moderator and published
Bobby probably beat me to this; but I just substituted Splenda brown sugar for the regular, since my son is diabetic, and it came out GREAT(like all of her recipies! item not reviewed by moderator and published