Cider-Glazed Carrots

Recipe from

Cooking Light

Nutritional Information

Calories 71
Fat 3.1 g
Satfat 1.9 g
Sodium 201 mg


2 pounds baby carrots with tops
1/2 cup cider vinegar
1 teaspoon brown sugar
1 tablespoon butter
1/4 teaspoon kosher salt


Trim, but don't peel, carrots. Cook carrots in boiling water for 5 minutes; drain. Rinse under cold water. Remove skins by rubbing carrots gently with a clean, dry paper towel. Bring vinegar and brown sugar to a boil in a medium skillet; cook 6 minutes or until reduced to 1/4 cup. Add carrots; ­increase heat to high, and cook 2 minutes or until sauce is syrupy and coats carrots. Stir in butter and kosher salt.

Tiffany Vickers Davis,

Cooking Light

August 2012
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