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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The sweetness of the carrots is balanced out by the red wine vinegar, with the balsamic vinegar creating a very light glaze. *The onion states between 1/2 - 1 because when I make this for others I use 1/2 an onion but when I make it for just us I use a whole onion. Ingredients:
2 lbs baby carrots, carrots (whole that have been peeled and sliced) |
1 pinch salt |
1/4 cup red wine vinegar |
2 tablespoons balsamic vinegar |
2 teaspoons fresh rosemary, chopped |
2 tablespoons olive oil |
1/2-1 sweet onion, chopped |
salt and pepper |
Directions:
1. Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced)
2. Drain and set aside.
3. Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
4. Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix.
5. Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
6. Add salt and pepper to taste, and serve.
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