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Mr Someone: "I made this on Thanksgiving. The other two sides…" Read More
8Ingredients
35Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. unsalted butter
- 1 bunch baby carrots (green tops removed with 1/2 in, 12 mm of the stem intact)
- 1/4 cup homemade chicken stock (or canned low-sodium chicken broth)
- 1 Tbsp. sherry vinegar
- 1 tsp. firmly packed light brown sugar
- 1/2 tsp. fine sea salt (or kosher)
- 1/4 tsp. freshly ground pepper
- 1 Tbsp. fresh dill (chopped)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium360mg15% |
Potassium140mg4% |
Protein1g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A140% |
Vitamin C4% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Mr Someone 4 years ago
I made this on Thanksgiving. The other two sides were potatoes Romanoff by Chef John and some grilled asparagus tossed in olive oil, s&p. Served these with the main, smoked brisket. Everyone loved it. The only thing, I’d double the amount of vinegar. My personal preference.
Lisa R. 7 years ago
amazing! not too sweet - just perfect!. i used dry sherry instead of sherry vinegar and i would do it again