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Tangy Carrots with Grapes

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

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( 4 Ratings)

4 Ratings

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Member Reviews ( 1 )

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Prep Time 5 min
Total Time 15 min
Servings 4

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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Posted 4/13/2009 12:19:06 PM REPORT ABUSE Susan K. Parkville MD said:

Rating:

This was delicious and very easy and quick to make. We had this dish for Easter. I used baby carrots which didn't need slicing and I added a little chopped fresh ginger and used Splenda brown sugar. Otherwise, I followed the recipe. Definitely a keeper.

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