Baby carrots are a great side to have around for holiday entertaining. Raw they can be put out as a snack or appetizer. Cooking them opens a world of flavors you can add. This site has lots of baby carrot recipes you can pick through for your Christmas side-dish choices.
And I just came across a new carrot recipe from Cooking Light magazine, balsamic onion and thyme carrots. The recipe calls for cutting up regular carrots, but I think baby carrots would work great with this one too and be easier to prepare. Monitor the cooking time, they might need a bit longer to be done than carrot slices would.
As always leave out the salt the recipe calls for, the flavors here means you really don’t need it and I don’t think it would be missed.
Ingredients you’ll need:
1 tablespoon olive oil
2 cups sliced yellow onion
Dash of baking soda
1/2 cup water 14 ounces carrots, cut into 1 1/2-in. pieces
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt [leave it out]
1/4 teaspoon black pepper
Next for the instructions, as reported in Cooking Light:
“Heat 1 Tbsp. olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes. Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add vinegar, 1 Tbsp. olive oil, thyme, salt [leave it out], and pepper.”
The No Salt, No Fat, No Sugar Journal 
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