Carrots Glazed With Balsamic Vinegar And Butter

1. Melt butter in heavy large pot over medium heat.

2. Add carrots and sauté 5 minutes.

3. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.

4. Stir in sugar and vinegar.

5. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.

6. Season to taste with salt and pepper.

7. Add parsley or cilantro and toss to blend.

8. Transfer to bowl and serve.

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Nutrient	Quantity
Total fats	61.5287 g
Protein	36.9984 g
Carbohydrates	198.9427 g
Energy	1415.1058 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4686 g
Water	1483.4091 g
Aspartic acid	5.0441 g
Calcium, Ca	1071.5498 mg
Lutein + zeaxanthin	4898.3425 g
Fiber, total dietary	56.1071 g
Carotene, beta	132288.7039 g
Niacin	22.9129 mg
Vitamin A, RAE	13323.0028 g
Arginine	4.6322 g
Riboflavin	1.5475 mg
Tocopherol, beta	0.1588 mg
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	10.6143 g
Sodium, Na	1212.1769 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2058 g
Total lipid (fat)	61.5287 g
Manganese, Mn	4.154 mg
Fructose	15.0047 g
Proline	1.8649 g
Fatty acids, total saturated 16:0	5.7187 g
Sucrose	56.9939 g
Choline, total	141.6266 mg
Sugars, total	88.0861 g
Serine	2.0429 g
Fatty acids, total saturated 18:0	2.4604 g
Vitamin B-6	2.3832 mg
Selenium, Se	1.6026 g
Ash	22.044 g
Fatty acids, total saturated 18:1 undifferentiated	21.7099 g
Pantothenic acid	5.2269 mg
Phenylalanine	2.1229 g
Copper, Cu	2.7004 mg
Betaine	6.3503 mg
Thiamin	2.6003 mg
Methionine	1.0294 g
Iron, Fe	9.3167 mg
Carbohydrate, by difference	198.9427 g
Phosphorus, P	1482.9013 mg
Folate, total	442.0393 g
Tocopherol, gamma	0.0795 mg
Lycopene	15.8758 g
Alanine	2.9404 g
Valine	2.3152 g
Fatty acids, total saturated 18:2 undifferentiated	26.6278 g
Glycine	2.2319 g
Carotene, alpha	55199.9891 g
Glucose (dextrose)	15.8012 g
Fatty acids, total saturated 14:0	0.1452 g
Zinc, Zn	9.6067 mg
Isoleucine	2.1593 g
Fatty acids, total polyunsaturated	27.1229 g
Leucine	3.2867 g
Tocotrienol, alpha	0.1588 mg
Vitamin A, IU	266564.3101 IU
Folate, DFE	442.0393 g
Tryptophan	0.6652 g
Vitamin C, total ascorbic acid	113.6169 mg
Phytosterols	0.75 mg
Starch	22.7023 g
Tyrosine	1.5902 g
Vitamin K (phylloquinone)	455.5599 g
Fatty acids, total saturated	8.6736 g
Histidine	1.273 g
Fatty acids, total monounsaturated	22.0189 g
Threonine	3.9374 g
Folate, food	442.0393 g
Vitamin E (alpha-tocopherol)	10.5905 mg
Magnesium, Mg	323.409 mg
Lysine	2.3158 g
Potassium, K	5755.3406 mg
Cystine	1.7518 g
Fluoride, F	50.8024 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	5 tablespoons	0	0	0
Butter	0.5 cup	684	31.428	57.6
Carrot	3.5 lbs	650.9058	152.0897	3.8102
Balsamic vinegar	0.33 cup	74.8	14.4755	0
Parsley	0.25 cup	5.4	0.9495	0.1185