9 cups (3-inch) julienne-cut carrots (about 2 1/2 lbs.)
1/4 c. packed brown sugar
2 Tbl. butter
2 Tbl. cider vinegar
1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. celery seeds
1 Tbl. chopped fresh parsley
- Place carrots 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 headed; stirring constantly. Sprinkle with chopped parsley; toss to combine.