Try Rice Wine vinegar -- it is very light and less acidic.
Like another reviewer said it didn't get syrupy. Not much flavor. I've made better carrot recipes from cooking light.
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.
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.
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.
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.
Pretty good, the vinegar adds a little tartness as another reviewer said, it balances out some of the sweetness. I would make these again.
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.