Directions:
- Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
- Drain carrots and keep warm.
- Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
- Stir in brown sugar and butter until smooth.
- Pour vinegar mixture over warm carrots, toss to coat.
- Stir in thyme, tarragon and salt and pepper.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.14 Kcal (892 kJ) | ||
| Calories from fat | 103.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.52g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 286.01mg | 12% | |
| Potassium | 577.82mg | 12% | |
| Total Carbs | 25.12g | 8% | |
| Sugars | 17.63g | 71% | |
| Dietary Fiber | 6.88g | 28% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 2.6mg | 15% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 42.36 Kcal (177 kJ) | ||
| Calories from fat | 20.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 18% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 10% | |
| Sodium | 56.84mg | 12% | |
| Potassium | 114.83mg | 12% | |
| Total Carbs | 4.99g | 8% | |
| Sugars | 3.5g | 71% | |
| Dietary Fiber | 1.37g | 28% | |
| Protein | 0.49g | 5% | |
| Vitamin C | 1.5mg | 12% | |
| Vitamin A | 0.5mg | 80% | |
| Iron | 0.5mg | 15% | |
| Calcium | 22.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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