Balsamic Carrots

Oxmoor House
4 servings (serving size: 1/2 cup)

Ingredients

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1 pound carrots (about 5 small), scraped and sliced diagonally
1 cup water
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon olive oil
1/2 teaspoon Dijon mustard
1 teaspoon dried basil
1/8 teaspoon black pepper

Preparation

1. Place carrot in a large saucepan; add water, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Drain; return carrot to saucepan.

2. Combine vinegar and remaining 5 ingredients in a small bowl, stirring well with a wire whisk; add to carrot. Cook over medium heat 2 minutes, stirring often. Serve warm.

Created date

November 2007

Nutritional Information

Calories 62
Caloriesfromfat 20 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 12.5 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 51 mg
Calcium 0.0 mg