HONEY-GLAZED BABY CARROTS

      Title: HONEY-GLAZED BABY CARROTS
  Categories: Miamiherald, Vegetables
       Yield: 8 Servings
  
       2 lb Baby carrots
     1/2 ts Salt
       2 tb Balsamic vinegar
       2 tb Honey
       2 tb Chopped fresh parsley leaves
       2 cl Garlic; minced
     1/4 ts Freshly ground pepper
  
   Place carrots, salt and 1/2 c water in a large saucepan. Bring to a
   boil over high heat, cover and reduce heat to low and simmer 5 to 6
   minutes, until carrots are just tender and most of the liquid is
   evaporated. Add vinegar, honey, parsley, garlic and pepper and stir
   well. Cook on high heat, stirring constantly, just until vinegar has
   evaporated, about
         1    minute.
   
   Nutritional info per serving: 79 cal: 1g pro, 19 carb,
        .2 g  fat (3%)
   
   Source: adapted from Jacque Pepin's Simple and Healthy Cooking Miami
   Herald, 11/16/95 format by Lisa Crawford, 7/14/96
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