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Ingredientes
- 1 1/2 lb choice of the following - (to 2 lbs) ("baby" packaged fresh carrots, brussel sprouts, yellow squash, or possibly a combination, you can also use broccoli, cauliflower and zucchini)
- 1/2 c. water
- 1/2 c. balsamic vinegar
- 1 Tbsp. butter Coarse salt to taste Freshly-grnd black pepper to taste Minced parsley leaves for garnish
Direcciones
- Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 min. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 min.
- When the vegetables are glazed, to a sweet, rich brown color add in butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
- This recipe yields 4 to 6 servings.
- Comments: For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 c. honey for 1/2 c. balsamic vinegar. Follow method as listed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 54 | |
| Calories from Fat 25 | 46% |
| Total Fat 2.88g | 4% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 29mg | 1% |
| Potassium 37mg | 1% |
| Total Carbs 5.43g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.77g | 3% |
| Protein 0.19g | 0% |
