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Enola's Spicy Glazed Carrots

low-fat, vegetables

2 cup water
1 lb baby carrots
1/4 teaspoon salt
1 dried hot
1 chile pepper, crushed
1 tablespoon sugar
1 tablespoon 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

Yield: 4 servings

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