Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
5 Mins
Total Time
10 Mins
Yield
Serves 4 (serving size: about 2/3 cup)

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

 

How to Make It

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.

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.

Ratings & Reviews

Kkraig's Review

liafinney
January 03, 2014
N/A

JNBank's Review

connieww
August 10, 2013
Like another reviewer said it didn't get syrupy. Not much flavor. I've made better carrot recipes from cooking light.

mongoexplorer's Review

JNBank
July 26, 2013
I didn't like the vinegar taste - I thought it would be sweeter. I think if I tried this recipe a second time, use white wine instead of vinegar.

zildraw's Review

Kkraig
July 25, 2013
ick

KathleenLee's Review

daneanp
May 23, 2013
N/A

daneanp's Review

straightscallop
May 09, 2013
Very flavorful but on the sweet side. I might cut back on the sugar a little next time. It took a bit longer to steam than the recipe called for and my carrots were pretty small. All in all, I'd probably do 15 minutes total cooking time.

Nattymom's Review

zildraw
April 18, 2013
I made this as a side dish with Roasted Chicken for Easter. Using a bag of baby carrotts made it easy. The adults all like it but the kids were not a fan. We will make again.

liafinney's Review

steponme
March 29, 2013
I always forget about using carrots in this manner and they are so easy and delicious! Made with the Manhattan glazed chicken and the wilted spinach from same issue. Had to use the bagged "baby" carrots as real ones are not available yet in local markets...but spring is on the way and I'll be using this recipe again.

steponme's Review

KathleenLee
March 27, 2013
Pretty good, the vinegar adds a little tartness as another reviewer said, it balances out some of the sweetness. I would make these again.

straightscallop's Review

Nattymom
March 19, 2013
The liquid didn't really get "syrupy," so I added a bit of cornstarch. But while I was trying to get it to the desired consistency, the carrots went a bit soft. Next time, I'll add the cornstarch from the get-go, which should clear it right up.