The recipe for pan-glazed carrots without butter is one of those affordable, quick, and minimal ingredient sides that can make a difference in a dish.
Perfect for accompanying meat or fish dishes, these pan-glazed carrots without butter are also low in calories.
The difference between using butter or oil is just related to taste because, from a caloric point of view, it changes little; it’s just a matter of taste. I like to taste the flavor of oil.
A recipe as I said really easy and quick to make… in practice between cleaning the carrots and cooking them, it takes at most 20 minutes, so they can also be prepared on the spot.
Of course, if like in my case, it’s more convenient to have them already prepared and just to heat, they can be made in advance.
What makes them glazed and gives them a special flavor? The use of brown sugar and white vinegar.
Are you curious to discover their taste? Then come into my kitchen as we prepare the pan-glazed carrots without butter together.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 139.94 (Kcal)
- Carbohydrates 20.06 (g) of which sugars 12.95 (g)
- Proteins 1.36 (g)
- Fat 6.88 (g) of which saturated 0.99 (g)of which unsaturated 0.19 (g)
- Fibers 4.09 (g)
- Sodium 294.91 (mg)
Indicative values for a portion of 97 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz carrots
- 1 tbsp extra virgin olive oil
- 1 tbsp brown sugar
- 1 tbsp white wine vinegar
- fine salt
- black pepper
Tools
- Peeler
Steps
– Trim and peel the carrots, then cut them into slices.
– Put the carrots in a pan, add the oil, salt, pepper, and sugar.
– Turn on the heat and stir with a spoon. Cover with a lid and cook over medium/low heat for 10 minutes.
– Add the vinegar, let it evaporate, then cover and continue cooking for another 5 minutes. (before turning off, check that the fork pierces easily, otherwise continue for a few more minutes)
– If desired, season with more freshly ground pepper and rosemary. Serve hot.
Tips:
– You can use apple cider vinegar instead of white vinegar.
