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Veggies bathed in balsamic vinegar are as irresistible as pickles.

Recipe by Oxmoor House January 2013

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Credit: Oxmoor House

Recipe Summary

hands-on:
21 mins
total:
4 hrs 21 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.

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  • Add carrot to bag; seal bag and shake to coat. Chill 1 hour.

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.

Source

Cooking Light Crave!

Nutrition Facts

148 calories; fat 9.3g; saturated fat 1.3g; mono fat 6.6g; poly fat 1.1g; protein 2.6g; carbohydrates 15g; fiber 3.9g; iron 2.1mg; sodium 260mg; calcium 53mg.
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