• 9 cups (3-inch) julienne-cu carrot
   (about 2½ pounds)
• ¼ cup packed brown sugar
• 2 tbsp cider vinegar
• ½ tsp dry mustard
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp celery seeds
• 1 tbsp 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 remaining 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.