Monday, April 8, 2013

Glazed Carrots

You will want to make this simple, tasty recipe again and again!

serves 4 ( 2 points +)
  • 12 oz. small, thin carrots ( or fresh baby carrots), peeled
  • 1/4 c. water
  • 1/4 c. apple cider vinegar
  • 2-1/2 T. brown sugar
  • 1 T. butter
  • salt and pepper

Combine water, vinegar and brown sugar in a medium skillet. Add carrots and cook over medium-high heat. Bring to a boil. Reduce heat and simmer 6-8 minutes or until carros are crisp-tender. Increase heat to medium-high, Cook until liquid is syrupy ( about 2 minutes). Stir in butter. Season with salt and pepper.

adapted from "Cooking Light"

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