Tangy Glazed Carrots<\/p>\n
<\/p>\n
1 15 oz. can Sliced Carrots<\/p>\n
2 tsp. Raisins, optional<\/p>\n
2 tsp. Brown Sugar<\/p>\n
1 tsp. Canned Butter<\/p>\n
\u00bd tsp. Salt, optional<\/p>\n
2 tsp. Balsamic Vinegar<\/p>\n
<\/p>\n
Open can of carrots. If using raisins, drop them into the carrots (still in the can) to soften a bit while you make the glaze. Melt butter in small pan over medium low and add the brown sugar. Stir often, until sugar dissolves into the butter. Add salt and vinegar; heat and stir until strong vinegar scent has cooked off and glaze is bubbly and a bit thickened. Drain carrots (and raisins, if using), and gently add to the glaze, swirling the pan to coat the carrots without breaking them. Heat just until carrots are warmed through in the glaze and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tangy Glazed Carrots 1 15 oz. can Sliced Carrots 2 tsp. Raisins, optional 2 tsp. Brown Sugar 1 tsp. Canned Butter \u00bd tsp. Salt, optional 2 tsp. Balsamic Vinegar Open can of carrots. If using raisins, drop them into the carrots (still in the can) to soften a bit while you make the glaze. Melt butter in small pan over medium low and add the brown sugar. Stir often, until sugar dissolves into the butter. Add salt and…<\/p>\n