Skip to Content
Menu

Tangy Carrots with Grapes

  • Save Recipe
  • Prep 5 min
  • Total 15 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Tossing this fruit and veggie combination with balsamic vinegar and brown sugar makes for a spectacular side dish!
Updated Nov 4, 2008
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    No shallots to be found? Use 1 tablespoon of chopped onion and 1/2 teaspoon finely chopped garlic instead.
  • tip 2
    Use a combination of red and green grapes for a dish packed with vibrant color.

Nutrition

50 Calories, 0g Total Fat, 1 g Protein, 14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
25 mg
Potassium
270 mg
Total Carbohydrate
14 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">