Spicy Brown Sugar Carrots (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
2 pounds carrots, peeled and cut on the bias into 2 1/2-inch pieces |
1/4 cup apple cider |
1/4 cup light brown sugar |
1/2 teaspoon pumpkin pie spice |
1/4 teaspoon chili powder |
2 tablespoons butter |
salt and freshly ground black pepper |
2 tablespoons freshly chopped parsley leaves, for garnish |
Directions:
1. Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
2. In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.
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