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Glazed Baby Carrots Recipe by Paula Deen

Easy Level
25 MIN 5 Prep + 20 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 5 Prep + 20 Cook
8 Servings
$ /Serving

Glazed Baby Carrots Recipe by Paula Deen

Easy Level
25 MIN 5 Prep + 20 Cook
8 Servings
$ /Serving

Ingredients

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

Preparation

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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