Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 0
  • 5 star values: 1

A glaze dresses up steamed carrots, making them upscale enough for the holiday table. This recipe tastes best when you start with whole carrots. The peeling and slicing take less than five minutes.

Recipe by Cooking Light December 2004

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Recipe Summary

Yield:
4 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam carrots, covered, 15 minutes or until tender.

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  • Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

Nutrition Facts

86 calories; calories from fat 32%; fat 3.1g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.2g; protein 1.1g; carbohydrates 14.5g; fiber 3.4g; cholesterol 8mg; iron 0.5mg; sodium 173mg; calcium 43mg.
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