A touch of honey and white wine vinegar brings out the natural deliciousness of tender quick-cooking baby carrots.
- 1 lb. baby carrots tops trimmed
- 1/2 c. low-sodium chicken broth
- 2 tbsp. butter
- 1 tbsp. honey
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. white wine vinegar
- 2 tbsp. sliced scallions
In large skillet, combine carrots and broth; over medium-high heat, bring to a boil. Cover and cook until carrots are just tender, about five minutes. If necessary, drain off any excess liquid.
Add butter, honey, salt, and pepper to skillet; cook until carrots are tender and glazed, about two minutes, stirring occasionally. Add vinegar and toss until combined. Transfer to serving dish. Sprinkle with sliced scallions.
Per Serving: Calories: 72 Protein: 1 gram Fat: 4 grams (2 grams saturated) Cholesterol: 10 milligrams Carbohydrates: 9 grams Sodium: 301 milligrams Fiber: 2 grams Sugar: 7 grams