Orange- and Balsamic-Glazed Tricolor Carrots

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 15 mins

Orange- and Balsamic-Glazed Tricolor Carrots

Directions

  1. Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add carrots to steamer basket. Cover and reduce heat. Steam for 15 to 20 minutes or just until tender. Transfer the carrots to a serving platter; cover and keep warm.
  2. Meanwhile, for glaze, in a medium saucepan combine orange juice, balsamic vinegar, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until reduced to a syrupy consistency (about 1/3 cup). Stir in butter.
  3. Drizzle glaze over carrots and sprinkle with chives.

From the Test Kitchen

To Make Ahead:

Peel carrots. Prepare glaze as directed in Step 2. Refrigerate carrots and glaze separately, covered, for up to 24 hours. Cook carrots as directed in Step 1. Reheat glaze in a small saucepan. Continue as directed.

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Nutrition Facts (Orange- and Balsamic-Glazed Tricolor Carrots)

  • Per serving:
  • 126 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 432 mg sodium ,
  • 21 g carb. ,
  • 4 g fiber ,
  • 13 g sugar ,
  • 2 g pro.
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