Ingredients
- 1 stick (8 tablespoons) butter
- 1 1/2 pounds baby carrots with tops, peeled and trimmed
- 1/2 cup any fruit juice
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
Directions
Inside a large Nederlander oven. melt two tablespoons from the butter over medium-high temperature. Add 1 / 2 of the carrots and prepare, stirring from time to time, before the carrots are gently browned, about 3 minutes. Remove in the pan and hang aside. Repeat with 2 more tablespoons the butter and also the remaining carrots.
Stir the any fruit juice in to the pan, scraping any browned bits from the foot of the pan having a wooden spoon. Prepare over medium heat before the liquid is reduced by half, about 6 minutes. Stir within the sugar, mustard, salt, paprika and also the remaining 4 tablespoons butter. Prepare, stirring constantly, before the sugar dissolves and also the mixture is smooth, about 3 minutes.
Add some carrots towards the sugar mixture, embracing coat. Provide a minimal boil, and prepare before the carrots are tender, about fifteen minutes.
Recipe thanks to Paula Deen