Nothing says fall louder than apple and cinnamon! The recipe below adapts these flavors — more common in desserts — into a tasty side dish perfect for any table. Baby carrots commingle with apple cider, apple jelly and cinnamon, with mustard adding just the right amount of heat to balance out all of that lovely sweetness.
You don't need to use baby carrots to make this recipe. You can also use regular carrots sliced into matchsticks, or even other root veggies like turnips, parsnips or rutabagas. However you slice it, it'll turn out delicious.
Apple-glazed baby carrots
4
5 minutes
4 hours
4 hours 5 minutes
1 pound baby carrots
¼ cup apple cider
¼ cup apple butter
2 teaspoons Dijon mustard
¼ teaspoon cinnamon
Salt and pepper, to taste
Combine the carrots and apple cider in the slow cooker. Cover and cook on high for 2 hours, until the carrots are tender but still toothsome.
Whisk together the apple jelly, mustard and cinnamon. Add to the slow cooker and continue to cook for 45 minutes to an hour, until the glaze is thick.
Season to taste with salt and pepper.
