Balsamic Glazed Carrots

Total time: 25 minutes
     The sweetness of the carrots pairs perfectly with the richness of the Balsamic vinegar.

 Ingredients:

• 2 - 3 medium carrots, 240gr, 8.5oz
• 1/4 cup chicken stock, 56gr, 2oz
• 1 clove garlic, 3gr, .11oz
• 1/2 tsp dried thyme
• 1 tbs Balsamic vinegar, 16gr, .56oz

 Instructions:

• Peel carrots and roll-cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface.
• Put carrots and stock into a small saucepan or nonstick skillet.  Bring to a simmer over medium heat.
• Reduce heat and let simmer until done, 10 - 15 minutes.
• Mince garlic.
• Remove carrots from pan; add garlic and thyme to pan.
• Increase heat and reduce liquid to about 1 tbs.
• Add vinegar, stir well to combine.
• Return carrots to pan, stir well and cook for 2 minutes longer.  Serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   122 / 61 Total Carbohydrates:  27 / 13.5           Dietary Fiber:   6 / 3 Total Fat:   .7 / .35          Saturated Fat:   .11 / .06 Cholesterol:   .18 / .09 Protein:   3 / 1.5 Calcium:   89 / 44.5 Sodium:    256 / 128

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/