Glazed Baby Carrots

Photo: Johnny Autry; Styling: Cindy Barr

To save time, look for prepeeled real baby carrots in microwavable bags.

 

This recipe goes with Beef and Mushroom Stroganoff, Manhattan-Glazed Chicken, Rainbow Trout with Seared Sugar Snaps, Chimichurri Mac and Cheese

Yield: Serves 4 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 5 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 97
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Sodium: 161mg

Ingredients

  • 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

Preparation

  1. 1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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