- 1 cup water
- 1 cup peeled baby carrots
- 1/2 tablespoon light butter
- 1 teaspoon balsamic vinegar
- 1 packet sugar substitute, such as Splenda
- 1/2 tablespoon minced green onion tops
- Salt and pepper to taste
- In a small frying pan over high heat, bring water to a boil. Add the carrots, reduce heat to low, and cover. Cook approximately 7 minutes or until carrots are crisp-tender.
- In a small microwave-safe bowl, cook the butter with the balsamic so that the mixture boils for 1 minute. Stir in the sugar substitute.
- Drain the carrots and toss in the balsamic mixture. Sprinkle the onions, then season with salt and pepper. Serve immediately.