Carrot Coins with Maple-Balsamic Browned Butter

A glaze dresses up steamed carrots, making them upscale enough for the holiday table. This recipe tastes best when you start with whole carrots. The peeling and slicing take less than five minutes.

Yield: 4 servings (serving size: about 2/3 cup)

Ingredients

• 3 1/4  cups  (1/4-inch-thick) slices peeled carrots (about 1 pound)
• 1  tablespoon  butter
• 1  tablespoon  maple syrup
• 1  teaspoon  balsamic vinegar
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  teaspoon  chopped fresh parsley

Preparation

Steam carrots, covered, 15 minutes or until tender.

Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

Nutritional Information

Calories:

86 (32% from fat)

Fat:

3.1g (sat 1.8g,mono 0.8g,poly 0.2g)

Protein:

1.1g

Carbohydrate:

14.5g

Fiber:

3.4g

Cholesterol:

8mg

Iron:

0.5mg

Sodium:

173mg

Calcium:

43mg