A recipe for glazed carrots by Paula Deen involves cooking baby carrots in a mixture of apple juice, sugar, butter, mustard, salt and paprika. This recipe is available through Food Network.
Peel and trim 1 ½ pounds baby carrots. Melt 2 tablespoons butter in a Dutch oven, and then sauté half the carrots for about three minutes or until they brown slightly. Remove the cooked carrots from the pot and repeat this step with another 2 tablespoons butter and the remaining carrots.
Pour in 1/2 cup apple juice, and deglaze the bottom of the pot by scraping the food residues with a wooden spoon to incorporate them into the juice. Cook the apple juice until only half the original amount remains. Add 3/4 cup light brown sugar, 4 tablespoons butter, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/4 teaspoon smoked paprika to the pot.
When the sugar dissolves and a smooth mixture forms, add the baby carrots. Gently toss them to ensure that the sauce coats them evenly. Simmer the carrots for approximately 15 minutes or until they are sufficiently tender.
This dish takes about 10 minutes to prepare and 30 minutes to cook, and it makes eight servings. Paula Deen also provides another similar recipe that uses butterscotch and black pepper by her sons, who are known as the Deen brothers, on FoodNetwork.com.