Did not get any "sauce" consistency nor flavor. I would just search for other options before trying to make this recipe work.
More From Cooking Light
Amount per serving
- Calories: 71
- Fat: 3.1g
- Saturated fat: 1.9g
- Sodium: 201mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Side Dishes/Vegetables