Tangy Carrots with Grapes

Tossing this fruit and veggie combination with balsamic vinegar and brown sugar makes for a spectacular side dish!

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 4

1/4
cup water
4
medium carrots, cut into thin diagonal slices (2 cups)
1
shallot, chopped
2
tablespoons balsamic or red wine vinegar
1
tablespoon packed brown sugar
1/2
cup seedless grape halves

  • 1 Heat water to boiling in 10-inch nonstick skillet.
  • 2 Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
25 mg
25 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
2 g
2 %
),
Protein
1 g
1 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
6%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.