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

Cider vinegar gives these carrots the flavor of an apple cider reduction, but in a fraction of the time. To get a head start, boil the carrots a day ahead. Refrigerate them in a zip-top plastic bag, then sauté just before serving.

Recipe by Cooking Light November 2002

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain.

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  • Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.

  • Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley; toss to combine.

Nutrition Facts

75 calories; calories from fat 26%; fat 2.2g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.2g; protein 1g; carbohydrates 14g; fiber 2.8g; cholesterol 5mg; iron 0.6mg; sodium 103mg; calcium 31mg.
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