Cider-Glazed Carrots


Cooking carrots in hard cider infuses them with a crisp apple note. Look for hard cider where beer is sold, and use the driest one you can find.

  • 6Servings


  • 2 lb. carrots, peeled and cut on diagonal into 1/4-inch slices
  • 2 cups hard cider
  • 2 Tbs. olive oil
  • 1/4 cup chopped parsley


Place carrots in large skillet. Cover with cider, and bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 15 minutes. Remove lid, increase heat to medium-high and cook 15 minutes more, or until carrots are tender and most of cider has evaporated.

Add oil to pan and cook over medium-high heat 7 to 10 minutes more, or until carrots are golden brown. Sprinkle with parsley, and serve immediately.

Nutrition Information

  • Calories: 108
  • Carbohydrate Content: 13 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 1 g
  • Sodium Content: 94 mg
  • Sugar Content: 6 g