Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon slices in a small skillet over medium heat until crisp. Remove bacon from skillet, and crumble. Add onion to bacon drippings in skillet, and sauté 3 minutes. Add carrots, cider, sugar, and pepper, and bring to a boil. Cook mixture 10 minutes over medium heat or until carrots are tender. Do not drain.

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  • Place carrot mixture in a large serving bowl. Sprinkle with the reserved bacon and chives.

Nutrition Facts

115 calories; calories from fat 9%; fat 1.2g; saturated fat 0.4g; mono fat 0.4g; poly fat 0.2g; protein 2.1g; carbohydrates 26g; fiber 4.2g; cholesterol 2mg; iron 0.9mg; sodium 86mg; calcium 45mg.
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