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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups water |
1 pound baby carrots |
2 large shallots, thinly sliced |
1 medium-size red bell pepper, diced |
1 tablespoon olive oil |
3 tablespoons balsamic vinegar |
1 1/2 tablespoons sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 tablespoons chopped fresh italian parsley |
garnish: fresh italian parsley sprig |
Directions:
1. Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, return to a boil, and cook 4 minutes. Remove from heat; drain well.
2. Sauté shallots and bell pepper in hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Stir in carrots, vinegar, and next 3 ingredients, and cook 4 to 5 minutes or until liquid is reduced and vegetables begin to glaze. Remove from heat; stir in chopped parsley. Garnish, if desired.
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