Total TimePrep/Total Time: 15 min.
- 1-1/2 cups baby carrots
- 2 teaspoons brown sugar
- 1 teaspoon butter
- 1 teaspoon white wine vinegar
- 1/8 teaspoon salt
- 2 teaspoons minced chives
- Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.
Nutrition Facts3/4 cup: 72 calories, 2g fat (1g saturated fat), 5mg cholesterol, 247mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Oct 9, 2015
These were very good and very easy!
Oct 9, 2015
I had a abundance of carrots in my garden. This was a nice super easy change to cooked carrots. I used green onions instead of chives. Tasty!!
Aug 7, 2011
I loved this recipe. The sauce was just right not to sweet and had a great flavor this is a recipe that I will keep and use often.
Feb 28, 2011
Used red wine vinegar instead of white wine vinegar. Also used green onion instead of chives. This was a wonderful recipe and I will make it again. Nice sauce!