Honey-glazed baby carrots

Yield: 8 Servings

Measure Ingredient
2 pounds Baby carrots
½ teaspoon Salt
2 tablespoons Balsamic vinegar
2 tablespoons Honey
2 tablespoons Chopped fresh parsley leaves
2 cloves Garlic; minced
¼ teaspoon Freshly ground pepper
1 minute.

Place carrots, salt and ½ c water in a large saucepan. Bring to a boil over high heat, cover and reduce heat to low and simmer 5 to 6 minutes, until carrots are just tender and most of the liquid is evaporated. Add vinegar, honey, parsley, garlic and pepper and stir well. Cook on high heat, stirring constantly, just until vinegar has evaporated, about

Nutritional info per serving: 79 cal: 1g pro, 19 carb, ⅕ g fat (3%)

Source: adapted from Jacque Pepin's Simple and Healthy Cooking Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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