Cider-Glazed Carrots........from Cooking Light Magazine

Cider vinegar gives these carrots the flavor of an apple 
cider reduction, but in a fraction of the tiem. To get a 
head start,boil the carrots a day ahead. Refrigerate 
them in a zip-top plastic bag then saute just before 
serving.

9 cups (3 inch) julienne-cut carrot 
   (about 2 1/2 pounds)
1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds
1 tablespoon chopped fresh parsley

1       Place carrot in a large saucepan; cover with 
        water. Bring to a boil. Reduce heat; simmer
        1 minute or until tender. Drain.
        
2       Combine brown sugar and reminiing ingredients
        except parsley in a large nonstick skillet over 
        low heat; cook until butter melts, stirring 
        frequently. Bring to a boil.
        
3       Reduce heat to medium; add carrots. Cook
        3 minutes or until carrots are glazed and
        thoroughly heated, stirring constantly.
        Sprinkle with chopped parsley; toss to 
        combine. Yield: 12 servings (serving size
        about 2/3 cup).
        
Calories: 75 (26% from fat); Fat 2.2 g (sat. 1.2 g,
mono 0.6g, poly 0.2g); Protein 1g; Carb 14g
Fiber 2.8g; Chol 5mg; Iron 0.6g; Sodium 103mg;
Calcium 31 mg