Minutes Prep time: 10
Minutes Total time: 20
Servings: 4
Difficulty: easy
2 tablespoons butter
1 small sweet onion, halved and thinly sliced
1 clove garlic, finely chopped
1 pound baby carrots
2 tablespoons Log Cabin® Original Syrup
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons finely chopped fresh parsley
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 49 mg | 5% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 15 mg | 5% |
| Total Fat | 6 g | 9% |
| Iron | 1 mg | 7% |
| Calories | 129 kcal | 6% |
| Sodium | 291 mg | 12% |
| Protein | 1 g | 3% |
| Saturated Fat | 4 g | 18% |
| Sugars | 9 g | 1% |
| Vitamin C | 7 mg | 12% |
Melt butter over medium-high heat in large nonstick skillet and cook onion, stirring occasionally, 4 minutes or until starting to soften.
Add garlic and carrots and cook 5 minutes, stirring occasionally, until carrots are almost tender.
Stir in syrup and apple cider vinegar. Continue cooking until liquid is reduced and carrots are coated.
Season with salt and pepper and sprinkle with parsley.
Apple Cider Glazed Carrots
