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Sweet-and-Sour Carrots

Photo: Jennifer Causey
Yield

Serves 4 (serving size: 1/2 cup)

Ingredients

  • 1/2 cup water
  • 14 ounces carrots, cut into 1 1/2-in. pieces
  • 1/4 cup (1/2-in.-diced) green onions
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sweet chili sauce
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon sesame seeds

Nutrition Information

  • calories 72
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 1.4 g
  • polyfat 1.6 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 177 mg
  • calcium 39 mg
  • sugars 4 g
  • Est. Added Sugars 1 g

How to Make It

  1. Combine water and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add green onions, sesame oil, and garlic; cook 3 minutes. Stir in vinegar, chili sauce, and salt. Top with sesame seeds.