Zesty Glazed Carrots

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This week was one of those weeks there I really made an effort to eat all the contents of my fridge– nothing to waste! I hate to admit it, but I wasted quite a bit of food in 2015, and although it wasn’t a resolution or anything, I felt compelled to do right by the Earth and forgo dining-out in favor of creating a delicious way to eat the bag of carrots in the back of my fridge.

Baby carrots are great for snacking, but they can easily be made into this dish.  I served them with a side salad and some delicious ribs from the grill. Enjoy! And there will be plenty more dishes from my refrigerator clearing to come! -Alisha



Prep Time: <5 minutes  Cook Time: <5 minutes  Total Active Time: 5 minutes

Serves: 2

  • 2 cups baby carrots (or whatever carrots you have on hand)
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill
  • salt and pepper to taste


  1. Cut the baby carrots lengthways once, then cut halves into quarters. If you have regular sized carrots, cut them to matchstick size
  2. Melt butter in pan on medium heat and sauté carrots for a few minutes, being sure to stir frequently
  3. Add brown sugar to carrots, and once dissolved, add cider, water, and mustard
  4. Reduce stovetop to low heat and simmer for 5-8 minutes, depending on preference in firmness
  5. Serve warm (also delicious cold) with torn dill sprinkled on top
  6. Easy as Sunday morning

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