** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel and slice the carrots into thin rounds or coins.
2. Place them in a medium-size frying pan with the water.
3. Cover and cook over medium-high heat for 6 to 7 minutes, or until the water has nearly evaporated and the carrots are soft.
4. Uncover and add the sugar, butter, and cider vinegar.
5. Turn up the heat and saute, stirring for 2 to 3 minutes.
6. A copper-colored glaze will form over the carrots.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Natural Sweeteners, Vinegar allergies.
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