Directions:
- Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced)
- Drain and set aside.
- Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
- Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix.
- Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
- Add salt and pepper to taste, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.72 Kcal (359 kJ) | ||
| Calories from fat | 31.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Sodium | 104.59mg | 4% | |
| Potassium | 314.19mg | 7% | |
| Total Carbs | 12.27g | 4% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.2mg | 7% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 53.72 Kcal (225 kJ) | ||
| Calories from fat | 19.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 5% | |
|---|---|---|---|
| Sodium | 65.54mg | 4% | |
| Potassium | 196.88mg | 7% | |
| Total Carbs | 7.69g | 4% | |
| Sugars | 4.9g | 31% | |
| Dietary Fiber | 2.34g | 15% | |
| Protein | 0.91g | 3% | |
| Vitamin C | 3.2mg | 8% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.7mg | 7% | |
| Calcium | 27.9mg | 4% | |
* 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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