Spicy Brown Sugar Carrots

• 2 pounds carrots, peeled and cut on the bias into 2 1/2-inch pieces
• 1/4 cup apple cider
• 1/4 cup light brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon chili powder
• 2 tablespoons butter
• Salt and freshly ground black pepper
• 2 tablespoons freshly chopped parsley leaves, for garnish

1. Bring a large pot of salted water to a boil over medium heat and add the carrots.
2. Cook for 2 minutes, then drain in a colander and set aside.
3. In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat.
4. Add the drained carrots and toss to combine.
5. Simmer on low heat for 5 minutes to incorporate flavors.
6. Transfer to a serving bowl, garnish with parsley and serve.

carrots, apple cider, light brown sugar, pumpkin pie spice, chili powder, butter, salt, freshly chopped

Taken from www.foodnetwork.com/recipes/sandra-lee/spicy-brown-sugar-carrots-recipe.html (may not work)