BALSAMIC-GLAZED BABY CARROTS
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1/4 cup (50 mL) salted butter
1 bag (2 lb/1 kg) peeled baby carrots
1/3 cup (75 mL) balsamic vinegar
1/3 cup (75 mL) packed golden brown sugar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/4 cup (50 mL) thinly sliced green onion

1. Melt butter in a large deep non-stick frypan over medium heat. Add carrots and cook, stirring, for 2 minutes.
2. Cover and cook, stirring occasionally, until carrots are tender crisp, about 7 minutes.
3. Uncover and add vinegar, brown sugar, salt and pepper; stir to combine.
4. Cook, stirring frequently, until carrots are tender and glazed.
5. Sprinkle with green onion. Serves 8.
 
Nutritional analysis per serving:
138 calories, 6 g fat, 1.2 g protein, 20.8 g carbohydrate, 3.5 g fibre, 206 mg sodium
 
 
Last updated on January 23, 2018