Friday, November 15, 2013

Cider Glazed Carrots

One of my favorite side dishes is cider glazed carrots. The name itself is actually a little misleading, they should probably be called cider cooked carrots, or cider boiled carrots, but neither of those sound as appealing as cider glazed carrots.

Anyway, these are so easy to make and really tasty. They're one dish you can toss together and let sit while you're busy making pie crust, or basting the turkey. You can either use chunks of whole carrots, peeled of course, or to make it really a 5 minute side dish - use baby carrots. The size of the recipe can be customized for 2 people or 20.

Cider Glazed Carrots
Servings: 4

1 small bag baby carrots
2 cups apple cider

Place all of your baby carrots in a small sauce pan. Cover with apple cider. If you don't have enough apple cider feel free to put an additional 1/2 cup water into the pan. Bring to a slight boil. Turn down, and let simmer until carrots are soft and the cider has reduced a little. Serve in a bowl with remaining cider reduction. 

The reduction is delicious over roast pork as well! You may fit the portion size of carrots to your number of guests, just be sure to buy a little more cider. You can also use whole, peeled carrots that are cut in small enough chunks to cook easily.

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