Sweet and Sour Carrots

6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"Carrots are good for you, but incredibly boring to cook. I came up with this on one of those days where vegetables simply didn't excite me. It's actually really good, and serves as a nice change."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (104.3 g)
  • Calories 120.2
  • Total Fat - 7.3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 4 mg
  • Sodium - 63.3 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 6.1 g
  • Protein - 1 g
  • Calcium - 25.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Cook carrots covered in lightly salted boiling water 7-9 minutes or until just tender; drain well.

Step 2

Add vinegar, brown sugar, butter and pecans; cook and stir until well-coated (about another 5 minutes)

Step 3

Sprinkle with parsley just before serving.

Tips & Variations


No special items needed.

Related

Angele

I made this with the wine option and it was okay. I did see in the photo posted to this recipe that baby carrots were used and I used fresh carrots so that could of made a difference as fresh carrots have an earthier flavor to them.

review by:
(5 Sep 2012)