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Ingredientes
- 1 lb baby carrots
- 1/2 c. homemade beef broth (or possibly low-sodium canned broth or possibly substitute chicken broth or possibly fruit juice)
- 1/4 c. maple syrup
- 2 Tbsp. unsalted butter
- 1/8 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 2 Tbsp. balsamic vinegar
Direcciones
- In a medium skillet, combine the carrots, .broth, maple syrup, butter, salt, and pepper. Bring to a boil over medium-high heat. Cover and cook for 3 min (or possibly 5 min for softer, candied-style carrots).
- Increase the heat to high and uncover. Cook, stirring often, till the carrots are just tender and the liquid is reduced to 2 Tbsp., 5 to 6 min.
- Stir in the vinegar and cook till the liquid is reduced to a glaze, 1 to 2 min. Serve warm. (The carrots can be prepared up to 1 day ahead, covered, and refrigerated. Reheat the carrots, covered, in a skillet over low heat before serving.)
- This recipe yields 4 to 6 servings.
- Comments: Glazed carrots are a favorite side dish at family meals. This very easy version is an elegant makeover, resulting in al dente carrots with a sweet, piquant glaze. If desired softer, candied-style carrots, cook the covered carrots for an additional 2 min. Peeled baby carrots are available at most supermarkets, but you can also use regular carrots cut into sticks 1 1/2 inches long by 1/2 inch wide.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 35 | 34% |
| Total Fat 4.01g | 5% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 176mg | 7% |
| Potassium 224mg | 6% |
| Total Carbs 16.15g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 12.38g | 8% |
| Protein 0.78g | 1% |
