6 cups carrots, sliced thin on the diagonal 2 Tablespoons brown sugar 2 Tablespoons unsalted butter 2 teaspoons cider vinegar 1/4 teaspoon dry mustard 1/4 teaspoon paprika 1/2 cup apple cider Salt and freshly ground black pepper
Place the carrots in large saucepan and cover with water. Bring to a boil. Reduce heat and simmer for 3-5 minutes or until the carrots are crisp tender. Drain and immediately submerg into ice water. Let sit for 2 minutes. Drain.
In a large skillet, combine the brown sugar, butter, cider vinegar, mustard, paprika and apple cider. Bring to a boil. Reduce heat and simmer for about 3 minutes. Add the carrots and continue to cook for 3 minutes or until carrots are thoroughly glazed and heated through. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with chives and serve.