Orange- and Balsamic-Glazed Tricolor Carrots

[VEGETARIAN] [Healthy]

Makes 6 servings

• 2 lb. medium red, yellow, and/or orange carrots, peeled
• ½ cup orange juice
• ¼ cup balsamic vinegar
• 4 tsp. sugar
• ¾ tsp. salt
• ¼ tsp. black pepper
• 2 Tbsp. butter
• 1 Tbsp. snipped fresh chives

DIRECTIONS

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; reduce heat. Steam 15 to 20 minutes or just until carrots are tender. Transfer carrots to a serving platter; cover to keep warm.

Meanwhile, for glaze, in a medium saucepan combine orange juice, vinegar, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 12 minutes or until reduced to a syrupy consistency (about ⅓ cup). Stir in butter. Drizzle glaze over carrots and sprinkle with chives.

Per serving 126 cal., 4 g fat (2 g sat. fat), 10 mg chol., 432 mg sodium, 21 g carb., 4 g fiber, 13 g sugars, 2 g pro.

UP the flavor

Give this sweet side some zip with a little crushed red pepper in the glaze.