- 9 cups diced carrots(about 2½ pounds)
- 1/4 cup packed brown sugar
- 2 tbsp cider vinegar
- 1/2 tsp dry mustard
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp celery seeds
- 1 tbsp chopped fresh parsley
Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain.
Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.
Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley; toss to combine.
Makes approximately 12 servings.
