Carrot Coins with Maple-Balsamic Browned Butter

A glaze dresses up steamed carrots, making them upscale enough for the holiday table. This recipe tastes best when you start with whole carrots. The peeling and slicing take less than five minutes.


4 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 86
Caloriesfromfat 32 %
Fat 3.1 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 14.5 g
Fiber 3.4 g
Cholesterol 8 mg
Iron 0.5 mg
Sodium 173 mg
Calcium 43 mg


3 1/4 cups (1/4-inch-thick) slices peeled carrots (about 1 pound)
1 tablespoon butter
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley


Steam carrots, covered, 15 minutes or until tender.

Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

December 2004
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