Title: Enola's Spicy Glazed Carrots
Categories: Vegetable Lowfat
Yield: 4 Servings

2	c	Water
1	lb	Baby carrots
1/4	ts	Salt
1		Dried hot
		Chile pepper, crushed
1	tb	Sugar
1	tb	Balsamic vinegar

In a medium saucepan over high heat, bring the water to a boil. Add the carrots and salt; cover and cook for 20 min. Add the remaining ingredients and cook 3 min longer, or until all the liquid has evaporated, shaking the pan to prevent burning. Serve immediately.

Enola Prudhomme's Low-Fat Favorites ISBN 0-688-11894-1 pg 207

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