Ingredients
-
¼ Cup Pure Vermont Maple Syrup
-
1 Tablespoon Butter
-
1 Shallot, minced
-
¼ Cup Water
-
½ teaspoon salt, or to taste
-
¼ teaspoon ground cinnamon
-
5 Cups sliced Carrots, about ¼-inch thick
-
4 teaspoons apple cider vinegar
Directions
Heat butter in a large heavy skillet over medium-high heat.
Add shallot and cook, stirring 1-2 minutes, until soft and browned.
Add water, syrup, salt and cinnamon. Increase heat to high and bring to a boil, stirring occasionally.
Add carrots and return to a simmer, stirring occasionally.
Cover, reduce heat to medium to maintain a simmer, and cook, stirring once or twice, 4-6 minutes, until carrots are crisp-tender.
Remove lid and stir in vinegar.
Increase heat to medium-high and continue cooking, stirring often, 5-7 minutes, until liquid has thickened and carrots are coated. Serve warm.
Recipe Note
Add some green onions or fresh parsley as a garnish.
Nutrition
Nutrition
- Serving Size
- 1/2 cup
Amount/Serving
% Daily Value
- Carbs
- 16 grams
- 6%
- Cholesterol
- 5.5 milligrams
- 2%
- Fat
- 4 grams
- 5%
- Fiber
- 3 grams
- 11%
- Sodium
- 110 milligrams
- 5%
- Sugar
- 8.7 grams
- Iron
- 0.5 milligrams
- 3%
- Potassium
- 190 milligrams
- 4%
