Day 179: Carrots with Honey & Vinegar ♥

Isn't there a children's rhyme about honey and vinegar? Something's nagging the back of my brain ...

No matter, this is a great weeknight supper recipe! Invest a few minutes up front (and do take the couple of minutes to peel real carrots -- the prepeeled ones from bags just have no flavor when cooked) and then the carrots almost cook on their own while you work on whatever else's on the menu.

The inspiration for these came from -- get this! -- a little recipe booklet hanging off a vinegar bottle. It's been hanging around for a few weeks. Tonight I put my foot down and said, Cook 'em or throw it away. It was worth the wait!

Find other carrot recipes in the Recipe Box.

CARROTS with HONEY & VINEGAR
Hands-on time: 7 minutes
Time to table: 35 minutes
Serves 4

1/2 cup water or fat-free chicken broth (have more available if needed)
1 tablespoon white wine vinegar (I think any vinegar'd work fine)
1 tablespoon honey
1 teaspoon butter
1 pound carrots, peeled and sliced thin (the thinner, the faster they'll cook)
Salt & pepper to taste

Bring all the ingredients except the carrots to boil over MEDIUM HIGH in a small saucepan. Add the carrots. Add more water or broth if the carrots aren't fully covered. Once the liquid boils, reduce the heat to MEDIUM. Watch the liquid level, if it boils away before the carrots are cooked, add more. Eventually, however, you'll want it to cook away, leaving the carrots slightly glazed. Season with salt and pepper and serve.

NUTRITION ESTIMATE
Per Serving: 73 Cal (14% from Fat, 7% from Protein, 79% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 16 g Carb; 3 g Fiber; 38 mg Calcium; 0 mg Iron; 157 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point