Tangy Carrots with Grapes

Tangy Carrots with Grapes

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

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings (about 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No shallots to be found? Use 1 tablespoon of chopped onion and 1/2 teaspoon finely chopped garlic instead.
Success
Use a combination of red and green grapes for a dish packed with vibrant color.

Nutrition Information:

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