Skip to main content

Cider Glazed Carrots

Though I'm a big vegetable lover I live with two people who have limited favorites, corn, green beans and carrots. I always have a few of the steam in bag variety in the freezer at all times. They're quick to make and easily dressed up with a compound butter or glaze.

I was inspired to make this dish from a recipe I saw on the Taste of Home website, Cider Glazed Carrots.  I used two 12oz bags of steam in bag carrot coins and partially cooked them in the microwave before moving them to a skillet with some butter. 

I had light brown sugar on hand but dark brown would work as well. Be sure to move the carrots around so that the sugar dissolves. 

Process shot failure ...  Next you add cider and water to the pain, and bring it to a boil.  I used leftover Vanilla Citrus Cider, which had orange juice, brown sugar and spices added to it. 

Then lower the heat and cook the carrots, covered for about 10 minutes. Remove the lid, toss them gently around the pan until they're all nicely glazed and then move them to the serving plate.

I managed to grab some serviceable chives from my garden and chopped them into 1/4" pieces. Dried would work as well or you can use basil, tarragon or thyme.


We all really enjoyed these.  They are easy enough to make for a weeknight side but pretty enough to put on a holiday table as well. The glaze would also be nice on green beans or other root vegetables like parsnips. 

Thank you again to Heather for hosting #HolidaySideDishes Week! Go and check out what the other bloggers are sharing today by using the links down below.

Cider Glazed Carrots

Cider Glazed Carrots
Author: Jolene's Recipe Journal

Ingredients

  • 2 12oz packages frozen steam in bag sliced carrots, microwaved for about 4 minutes 
  • 2 tablespoons butter
  • 1 tablespoon light brown sugar
  • 1/2 cup apple cider or juice
  • 3 tablespoons water
  • 1 teaspoon chopped fresh chives

Instructions

  1. In a large skillet, saute carrots in butter for one minute. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved.
  2. Stir in the cider and water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze.
  3. Move to serving platter and sprinkle with chives, if desired.

Notes

 Inspired by https://www.tasteofhome.com/recipes/cider-glazed-carrots/

Recommended Products

Swiss Diamond 12.5 Nonstick Fry Pan

Other recipes you may enjoy:

Quinoa Stuffed Squash Boats

Pretzel Topped Sweet Potatoes

Easy Popovers

Cider glazed carrots
Vegetables, side dishes
American



  • Quick and Easy Green Bean Skillet by Hezzi-D's Recipe Box
  • Creamy Broccoli Salad byA Kitchen Hoor's Adventures
  • Cider Glazed Carrots by Jolene's Recipe Journal
  • Slow Cooker Cheesy Green Bean Casserole by Blogghetti
  • Molasses Cornbread by Shockingly Delicious
  • Honey Garlic Sweet Potatoes by Karen's Kitchen Stories
  • Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
  • Harvest Succotash by The Spiffy Cookie
  • Pork Tenderlion Steak In Goan Masala - Keto by Sneha's Recipe



    • Labels:

    Comments

    A Day in the Life on the Farm said…
    I'm sure the cider adds just the right touch of sweetness and wonderful flavor to these carrots.
    October 30, 2024 at 1:50 PM

    Post a Comment

    Popular posts from this blog

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
    9 comments
    Read more

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
    2 comments
    Read more

    Stuffed Waffles

    I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
    3 comments
    Read more