Tuscan Glazed Carrots
Recipe: #6412
September 04, 2012
Categories: Side Dishes, Carrot, 5 Ingredients Or Less, Kosher, No Eggs, Vegetarian, more
" This recipe is so attractive served. You need slim new carrots and be careful when you cut them that you leave 1 piece with the top on one of the cuts. The recipe is from Kraft Kitchens, Fall 12 "What's cooking" magazine If you have trouble finding the Tuscsn Italian dressing use straight Italian - It works"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (51.1 g)
- Calories 77.5
- Total Fat - 4.2 g
- Saturated Fat - 0.7 g
- Cholesterol - 9.8 mg
- Sodium - 9.9 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 0.8 g
- Sugars - 4.9 g
- Protein - 0.6 g
- Calcium - 26.7 mg
- Iron - 0.6 mg
- Vitamin C - 5.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Scrap the carrots clean, cut the tops off the carrots leaving 1/2" stem at the top of each.
Step 2
Diagonally cut the carrots in half, top to bottom. Leave 1/2 inch top on one of the cut pieces
Step 3
Place the carrots in boiling water for 3-5 minutes or until crisp-tender
Step 4
Meanwhile cook the dressing with the brown sugar over low heat until the sugar has melted, stirring constantly
Step 5
Drain the carrots, pour the dressing over and continue cooking 2-3 minutes over low heat until the carrots are evenly coated with the dressing Serve and enjoy
Tips
No special items needed.
2 Reviews
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