Glazed Sweet Carrots with Herbs

These carrots are delicious! I count on Cooking Light every time for easy meals.


  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2.5 T brown sugar (I used light brown)
  • 12 ounces peeled baby carrots (I used one package from the store, about 10 large carrots, some of them halved)
  • 1 T butter (salted)
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 T chopped fresh flat-leaf parsley (I used sage)


In a skillet over medium-high heat, combine water, cider vinegar, sugar, and carrots. Cover and bring to a boil. Once it is boiling, reduce the heat to low and let simmer for about 6-7 minutes. Keep covered. Increase heat to medium-high once the carrots are becoming tender, keeping the lid on, and cook about 2 minutes until the liquid becomes syrupy. Remove the lid and add the salt, pepper, and butter, tossing for another minute. Sprinkle with the chopped herbs.




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