Turkey sides that won't sideline the little ones

ALISON LADMAN
The Associated Press
Modified: November 13, 2012 at 5:47 pm •  Published: November 13, 2012
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photo - In this image taken on Oct. 2, 2012, buttery mashed potatoes are shown in a serving bowl in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Oct. 2, 2012, buttery mashed potatoes are shown in a serving bowl in Concord, N.H. (AP Photo/Matthew Mead)

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SWEET-AND-SOUR GLAZED CARROTS AND GREEN BEANS

Start to finish: 30 minutes

Servings: 6

4 ounces bacon

1 pound carrots, peeled and cut into 1/4-inch thick rounds

1 pound green beans, trimmed and cut into 2-inch lengths

2 tablespoons brown sugar

1 tablespoon molasses

1 to 2 tablespoons balsamic vinegar

Kosher salt and ground black pepper

In a large deep skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel-line plate to drain, leaving the drippings in the pan. Once the bacon has cooled, crumble and set aside.

Return the skillet to the heat and add the carrots. Cook for 8 minutes, or until just starting to become tender. Add the green beans, then cook for another 8 to 10 minutes, or until the vegetables are tender. Add the brown sugar, molasses and vinegar. Stir until a thick glaze forms. Cook until bubbling all over and slightly thick and sticky. Season with salt and black pepper. Serve topped with the crumbled bacon.

Nutrition information per serving: 160 calories; 80 calories from fat (50 percent of total calories); 9 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 19 g carbohydrate; 5 g fiber; 13 g sugar; 4 g protein; 300 mg sodium.



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