Tossing this fruit and veggie combination with balsamic vinegar and brown sugar makes for a spectacular side dish!
medium carrots, cut into thin diagonal slices (2 cups)
tablespoons balsamic or red wine vinegar
tablespoon packed brown sugar
cup seedless grape halves
Heat water to boiling in 10-inch nonstick skillet.
Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.
Push carrot mixture to side of skillet. Mix vinegar and brown sugar in other side of skillet. Add grapes. Toss carrot mixture, grapes and vinegar mixture until hot.
No shallots to be found? Use 1 tablespoon of chopped onion and 1/2 teaspoon finely chopped garlic instead.
Use a combination of red and green grapes for a dish packed with vibrant color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 25 mg
- 25 %;
- Total Carbohydrate
- 14 g
- 14 %
- (Dietary Fiber
- 2 g
- 2 %
- 1 g
- 1 %
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.