Cider Carrots

Realizing we've been eating way too much convenience food lately, I decided to make a plethora of vegetables dishes for a meal. One of those chosen were these cider carrots. My son told me he's not typically a fan of cooked carrots, but he really likes these.

Cider Carrots

1/2 c. apple juice

1/4 c. vegetable stock

1 T. apple cider vinegar

1 T. agave syrup

2 T. vegan butter

One 2# bag of carrots, sliced into sticks

1/4 t. salt

1/8 t. cayenne

Fresh parsley, chopped

In a shaker bottle or small bowl, combine apple juice, stock, vinegar, and agave. Mix well, set aside.

Melt butter in a large frying pan with a lid, over medium high heat. Add the carrots, salt, and cayenne, tossing well to coat. Saute about 5 minutes, stirring often. Pour in the apple juice mixture and bring to a boil. Cover and reduce heat to medium low, and cook for about 5 minutes longer (check doneness). Remove the lid and let cook a little longer, stirring to coat well with the glaze. You want them just slightly crunchy. Sprinkle with the parsley. Serve. Enjoy!