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Cider-Glazed Carrots

Photo: Nigel Cox
Yield Serves 4


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

Nutrition Information

  • calories 71
  • fat 3.1 g
  • satfat 1.9 g
  • sodium 201 mg

How to Make It

  1. 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.