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Carrot Coins with Maple-Balsamic Browned Butter

For a side dish for Rosh Hashanah, you should have something sweet (well, the entire meal should be sweet, for the sweet New Year). Often we go for something with honey in it but I wanted something a little different and opted for these instead. This dish came together easy (once all the carrot peeling and slicing was done), tasted good and I made it the day before and simply re-heated in the microwave. I doubled the recipe but was still surprised by how much it cooked down. I'll still make it again though.

For Weight Watchers this has 1 point per serving. Again, sorry no pictures.

Carrot Coins with Maple-Balsamic Browned Butter
From Cooking Light

A glaze dresses up steamed carrots, making them upscale enough for the holiday table. This recipe tastes best when you start with whole carrots. The peeling and slicing take less than five minutes.

3 1/4 cups (1/4-inch-thick) slices peeled carrots (about 1 pound)
1 tablespoon butter
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley


Steam carrots, covered, 15 minutes or until tender.

Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

Yield: 4 servings (serving size: about 2/3 cup)

CALORIES 86 (32% from fat); FAT 3.1g (sat 1.8g,mono 0.8g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 8mg; CALCIUM 43mg; CARBOHYDRATE 14.5g; SODIUM 173mg; PROTEIN 1.1g; FIBER 3.4g

Cooking Light, DECEMBER 2004

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