• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Carrots and Green Onions in Balsamic Vinegar

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1/4 c Dry sherry or defatted stock
  • 1/2 c Green onions; chopped
  • 2 lg Carrots; thinly sliced
  • 3 tb Balsamic vinegar
  • 1 ts Honey
  • Minced chives; for garnish


Heat sherry in heavy 10-inch skillet over medium-high heat until small
bubbles appear. Add green onions and carrots and cook, stirring, until
liquid evaporates, about 5-minutes. Add vinegar and honey. Reduce heat to
low. Cover and cook 3-5 minutes or until carrots are tender, watching
carefully to avoid scortching. Transfer to serving bowl. Garnish with
chives. Yield: 2-3 servings.

Per serving: 49 Calories; less than one gram Fat (3% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 27mg Sodium

NOTES : This simple saute of carrots and green onions is an excellent side
dish for grilled foods.

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