Carrot Wedges Glazed in Cider

1. 1

   Cutting the carrots into 2 inch long wedges, rather than penny style or thin julienne seems to make this work better.

2. 2

   Put into a sauce pan the carrots and the cider.

3. 3

   Use medium heat to get the cider to boil.

4. 4

   Once it's hot, put in a 1/2 tablespoon of butter, mixing it in with the carrots and cider.

5. 5

   Season with the salt.

6. 6

   Work toward boiling off the cider.

7. 7

   Once the cider is significantly reduced, put in the remaining 1/2 tablespoon of butter and saute the carrots.

8. 8

   Try to get the carrots slightly browned, which will happen as they cook in the butter.

9. 9

   Season with additional salt if needed, or add color with fresh parsley flakes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.