Balsamic-Glazed Carrots 10 carrots 1/4 c Calorie-Wise Balsamic Vinaigrette Dressing 3 T brn sugar 1 T butter 1 T finely chop fresh parsley COOK carrots in water on med heat 4 to 6 min or until crisp-tender. Meanwhile, cook dressing, sugar and butter on low heat 3 to 5 min or until thickened, stirring occasionally. DRAIN carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until heated through and evenly coated with sauce, stirring occasionally. SPRINKLE with parsley.
Balsamic-Glazed Carrots recipe
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette with Goat Cheese
Best way to cook zucchini and carrots. The zucchini is good, but the carrots are out of this world good...they taste like sweet potato fries! [475 degrees / 20 min]