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Tangy Carrots With Grapes

vegetables, side dishes

2 cups thin diagonal slices carrots
-- (about 4 medium)
1 shallot; chopped
1/4 cup water
2 tablespoons balsamic or red wine
1 tablespoon packed brown sugar
1/2 cup seedless grape halves

Cook carrots and shallot in water in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring occasionally, until water is evaporated and carrots are tender. Push carrot mixture to side of skillet. Stir in vinegar and brown sugar. Add grapes. Toss carrots, grapes and vinegar mixture. 4 SERVINGS (ABOUT 1/2 CUP EACH). MICROWAVE DIRECTIONS: Decrease vinegar to 1 tablespoon. Place carrots, shallot and water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 5 to 8 minutes, stirring after 3 minutes, until carrots are crisp-tender; drain. Add vinegar and brown sugar; toss. Stir in grapes. Cover tightly and microwave 1 minute or until heated through.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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