Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Baby carrots
1/2 ts Salt
2 tb Balsamic vinegar
2 tb Honey
2 tb Chopped fresh parsley leaves
2 cl Garlic; minced
1/4 ts Freshly ground pepper

Place carrots, salt and 1/2 c water in a large saucepan. Bring to a
boil over high heat, cover and reduce heat to low and simmer 5 to 6
minutes, until carrots are just tender and most of the liquid is
evaporated. Add vinegar, honey, parsley, garlic and pepper and stir
well. Cook on high heat, stirring constantly, just until vinegar has
evaporated, about
1 minute.

Nutritional info per serving: 79 cal: 1g pro, 19 carb,
.2 g fat (3%)

Source: adapted from Jacque Pepin's Simple and Healthy Cooking Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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