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Tangy Carrots with Grapes

Tangy Carrots with Grapes
Recipe Tip
Colorful Carrots
Carrots contain carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that help protect cells from damage.

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Based on 4 ratings

Serve cooked carrots everyone will love! Balsamic vinegar and brown sugar are the secrets to a tangy glaze for grapes and carrots. From eatbetteramerica.
Prep Time:15 min
Start to Finish:15 min
makes:4 servings (about 1/2 cup each)
1/4cup water
4medium carrots, cut into thin diagonal slices (2 cups)
1shallot, chopped
2tablespoons balsamic or red wine vinegar
1tablespoon packed brown sugar
1/2cup seedless grape halves
1.In 10-inch nonstick skillet, heat water to boiling. Add carrots and shallot; cook over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.
2.Push carrot mixture to side of skillet. Mix vinegar and brown sugar in other side of skillet. Add grapes. Cook and toss carrot mixture, grapes and vinegar mixture until hot.
Nutritional Information
1 Serving: Calories 60 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 10g); Protein 0g Percent Daily Value*: Vitamin A 150%; Vitamin C 6%; Calcium 2%; Iron 2% Exchanges: 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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