To save time, look for prepeeled real baby carrots in microwavable bags.
1/4 cup water
1/4 cup cider vinegar
2 1/2 tablespoons brown sugar
12 ounces peeled baby carrots
1 tablespoon butter
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Combine water, vinegar, brown sugar, and carrots in a medium skillet over medium-high heat. Cover and bring to a boil. Reduce heat, and simmer 6 minutes or until carrots are crisp-tender. Increase heat to medium-high; cook 2 minutes or until liquid is syrupy. Stir in butter, pepper, and salt. Sprinkle with parsley.
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Very flavorful but on the sweet side. I might cut back on the sugar a little next time. It took a bit longer to steam than the recipe called for and my carrots were pretty small. All in all, I'd probably do 15 minutes total cooking time.
I always forget about using carrots in this manner and they are so easy and delicious! Made with the Manhattan glazed chicken and the wilted spinach from same issue. Had to use the bagged "baby" carrots as real ones are not available yet in local markets...but spring is on the way and I'll be using this recipe again.
The liquid didn't really get "syrupy," so I added a bit of cornstarch. But while I was trying to get it to the desired consistency, the carrots went a bit soft. Next time, I'll add the cornstarch from the get-go, which should clear it right up.
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