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Nutrition Facts
Serving Size 1 (105g) Recipe makes 6 servings
Calories 91
Calories from Fat 53		(58%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 287mg		11%
Potassium 276mg		7%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 2.4g	9%
	Sugars 4.3g
Protein 1.0g		2%
detailed view... how is this calculated?

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Recipe #24156 | 30 min | 15 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: Tebo
Apr 2, 2002

This can be done ahead and warmed in a microwave later. Colourful and tangy.

SERVES 6 (change servings and units)

Ingredients

1 lb carrot, pared and sliced into 1/8 inch thick rings
3 tablespoons butter
1 medium onion, very thinly sliced
2 cloves garlic
1/2 teaspoon salt
1 tablespoon flavoured vinegar or balsamic vinegar
1 tablespoon chives, finely chopped

Directions

1
Cook carrots in boiling water 3 minutes then drain.
2
Return carrots to saucepan.
3
Add butter, onion, garlic and salt.
4
Cover, cook over low heat 10 minutes or until carrots are tender crisp.
5
Discard garlic.
6
Add vinegar.
7
Place in serving dish and sprinkle with chives.

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Featured Reviews for This Recipe

From: JanuaryBride

On Oct 15, 2008

Nice carrot dish. I used balsamic vinegar (the aged sweet kind) and it was good; I would add more next time.

0 people found this review helpful

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From: MommaEllen

On Apr 30, 2008

Loved the balsamic vinegar, but we didn't like the onion with it. So, next time we will leave out the onion! Otherwise, we will try these again. Thanks!

0 people found this review helpful

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From: Lorac

On Jan 11, 2004

Excellent! I love carrots and this is a lovely new way to serve them. I made the recipe as directed using balsamic vinegar, but had to sub minced green onion for the chives. I made quick work of the slicing by using a mandolin. The carrots and onion come out crispy tender and the chive (green onion) garnish adds another layer of flavor as well as color. I served this with BBQ grilled steak with Stick to your ribs Creamy mushroom sauce #70794 and Great Greek Green Beans #71244. Thanks Tebo, great recipe!

11 people found this review helpful

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From: GaylaJ

On Mar 27, 2005

I served these as a side dish with our Easter Dinner. I made them a day ahead, partly to ease the load on Easter Day, but I also thought the extra time would give the flavors a chance to meld. Actually, I thought they were better the day I made them. I sampled several, checking the 'doneness', while I was cooking them. I did not want to overcook, especially since they were to be reheated. The freshness seemed to have been lost when they were reheated on Easter. I followed the recipe exactly (using Balsamic and doubling the recipe). The chives (which I waited to add until right before serving) not only added another flavor element, they really brightened up the dish visually. These were delicious and I will make them again, but will probably not do so ahead of time. Thanks for the recipe!

8 people found this review helpful

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