Apple Cider Glazed Carrots are maybe the easiest side dish you will ever make. There are two ingredients. Apple cider and carrots. Did you guess that from the title? 🙂 You’re on your game today. Good job.
Now I’m a little bit nervous to use apple cider in a recipe, for good reason. These pumpkin blender muffins call for two cups of apple cider, and more than one person thought it meant apple cider VINEGAR for some unknown reason (read the comments for some facepalm practice). But these carrots are so good that I’m willing to take the risk that you will know I’m not suggesting you cook carrots in vinegar. These are not carrot pickles. But that is a good idea and I should do that sometime. ANYWAY…..let’s make glazed carrots, shall we?
Behold the two ingredients. Apple cider and carrots. You can also use apple juice, FYI, but this time of year it’s hard to walk two feet in a grocery store without running into apple cider, so why would you? By the way, for those unfamiliar with what apple cider is, it’s basically just the juice pressed from apples. It’s usually not filtered so it’s just liquid apple gold. It is not the alcoholic cider beverage. But that also sounds like a good idea. Back to the carrots, Beth.
Ok, so here’s how to make Apple Cider Glazed Carrots.
- Get a skillet.
- Add the carrots to it.
- Pour the apple cider over the carrots.
- Bring to a boil.
- Let the carrots cook while the apple cider reduces into a thin syrup.
- The end.
Here’s a glazed carrot PSA. Don’t leave the bowl of carrots on the counter when you leave the house. Your husband might eat them all before you get home.
P.S. These would make an amazing side dish for your Thanksgiving feast, just saying.
Apple Cider Glazed Carrots
- 8 large carrots, peeled and sliced 1/4" thick
- 1 1/2 cups apple cider (juice pressed from apples, unfiltered) - you can also use apple juice
- In a wide skillet or shallow saucepan, add the carrots and apple cider.
- Bring to a boil, then reduce to a medium simmer.
- Cook for 8-10 minutes, or until carrots are cooked to your liking.
- If the apple cider hasn't reduced to a thin syrup, strain the carrots into a bowl and reserve the remaining liquid.
- Cook down the remaining apple cider over medium heat until a thin syrup forms.
- Add the carrots back to the pan and toss to coat in the apple cider syrup.
- Serve warm, they won't have time to get cold anyway. 🙂