1 Picture
Ingredients
- 1/4 cup water
- 1/4 cup cider vinegar
- 2 1/2 tablespoons brown sugar
- 12 ounces peeled baby carrots
- 1 tablespoon butter
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 tablespoon chopped fresh flat-leaf parsley
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Ingredients
1/4 cup water
1/4 cup cider vinegar
2 1/2 tablespoons brown sugar
12 ounces peeled baby carrots
1 tablespoon butter
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
Preparation
1. 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.
Note:
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Nutritional Information
Amount per serving
Calories:
97
Fat:
3.1g
Saturated fat:
1.9g
Sodium:
161mg
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