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Glazed Carrots

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Glazed Carrots
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4
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Get your glaze on! Better watch out, steak and chicken, these simple pan-glazed carrots might just throw you off your game.

Ingredients

2
tablespoons butter
1
lb carrots, peeled and cut into 3/4-inch chunks
1/2
teaspoon salt
1
cup Progresso™ unsalted chicken stock (from 32-oz carton)
1
tablespoon sugar
1
to 2 tablespoons cider vinegar

Directions

  • 1 In 12-inch skillet, melt butter over medium-high heat. Add carrots and salt; cook 4 to 5 minutes, until starting to brown.
  • 2 Add stock and sugar; heat to a simmer. Reduce heat to medium-low and simmer uncovered 8 to 10 minutes longer, stirring frequently, until liquid thickens and carrots are tender. Stir in vinegar; simmer about 1 minute or until reduced.
Tips  

Parsnips, rutabaga and beets work great in place of carrots. Just make sure these sturdier veggies are tender when pierced with a paring knife. If they’re still quite firm, continue to cook over low heat a few more minutes, until tender.

When cutting the carrots, make sure chunks are all about the same size for even cooking.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
3 1/2g
18%
,
Trans Fat
0g
)
Cholesterol
15mg
5%
Sodium
460mg
19%
Potassium
430mg
12%
Total Carbohydrate
15g
5%
(
Dietary Fiber
3g
13%
,
Sugars
9g
)
Protein
2g
Daily Value*:
Vitamin A
380%
380%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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