Braised Balsamic Carrots

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Make a double batch of these carrots: They're delicious chilled and they make a great grab-and-go snack that's tastier than plain baby carrots from a bag.


  • 2 medium shallot(s)
    or 1/2 small red onion, minced
  • 1 tablespoon oil, olive, extra-virgin
  • 1 1/2 pounds carrot(s), baby
  • 2 tablespoon vinegar, balsamic
  • pepper, black ground
    to taste
  • 2 teaspoon sugar substitute
  • salt
    to taste
  • 2 tablespoon chives, fresh
    chopped, optional


  • 1

    In a large nonstick saucepan, combine the shallots and oil. Add the carrots, vinegar, pepper to taste, and 1/3 cup water.

  • 2

    Bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 20 minutes.

  • 3

    Uncover the pan, stir in the sugar substitute, and cook until the liquid has evaporated, about 3 minutes.

  • 4

    Remove the pan from the heat, cover, and let sit for 2 minutes. Season with salt to taste and stir in the chives (if using). Serve warm.

Nutritional Information Amount Per Serving
  • Calories109
  • Total Fat4g
  • Saturated Fat0.5g
  • Sodium135mg
  • Carbohydrates18g
  • Dietary Fiber5g
  • Protein2g
  • Cholesterol-
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