Rating: 2.5 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 1

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

Adam Hickman
Recipe by Cooking Light April 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
5 mins
total:
10 mins
Yield:
Serves 4 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

97 calories; fat 3.1g; saturated fat 1.9g; sodium 161mg.
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