Options

Format:
Include:
PRINT
See more
Photo: Nigel Cox Photo by: Photo: Nigel Cox

Cider-Glazed Carrots

Cooking Light AUGUST 2012

  • Yield: Serves 4

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Sodium: 201mg
advertisement

Go to full version of

Cider-Glazed Carrots recipe

advertisement