Balsamic glazed carrots
Makes 6 servings.
1 tablespoon peanut or canola oil
4 cups baby-cut carrots or 1/2-inch diagonally sliced carrots
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper to taste
- In large skillet, heat oil over medium-high heat. Add carrots. Sauté until carrots become tender crisp and start to brown slightly, about 11 to 12 minutes.
- Reduce heat to medium. Sprinkle vinegar and sugar over carrots, stirring to thoroughly coat carrots. Season to taste with salt and pepper.
- Remove from heat and serve warm.
Serving size: 2/3 cup. Amount per serving: 66 calories, 2g total fat (0g saturated fat),
11g carbohydrate, less than 1g protein, 1.5g dietary fiber, 64mg sodium.