Skip to Content
Menu

Tangy Carrots with Grapes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Nov 4, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Tossing this fruit and veggie combination with balsamic vinegar and brown sugar makes for a spectacular side dish!

Tangy Carrots with Grapes

  • Prep Time 5 min
  • Total 15 min
  • Servings 4
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1/4 cup water
  • 4 medium carrots, cut into thin diagonal slices (2 cups)
  • 1 shallot, chopped
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon packed brown sugar
  • 1/2 cup seedless grape halves

Instructions

  • Step 
    1
    Heat water to boiling in 10-inch nonstick skillet.
  • Step 
    2
    Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.
  • Step 
    3
    Push carrot mixture to side of skillet. Mix vinegar and brown sugar in other side of skillet. Add grapes. Toss carrot mixture, grapes and vinegar mixture until hot.

Nutrition

50 Calories
0g Total Fat
1 g Protein
14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
25 mg
Potassium
270 mg
Total Carbohydrate
14 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved