- 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
- calories 97
- fat 3.1 g
- satfat 1.9 g
- sodium 161 mg
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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