Categories: Carrots, Side Dish

Ingredients

• 3 cups water
• 1 lb baby carrot
• 2 large shallots, thinly sliced
• 1 medium red bell pepper, diced
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons sugar
• salt and pepper
• 2 tablespoons chopped parsley

Directions

1. In a large saucepan, boil 3 cups water; add the carrots and return to boiling; cook carrots for 4 minutes.

2. Remove pan from the heatsource; drain carrots well.

3. In a skillet, heat oil; over medium-high heat, cook shallots and bell pepper for 3 minutes or until crisp tender.

4. Add in carrots, vinegar, sugar, salt and pepper; cook for 4-6 minutes or until liquid is reduced and vegetables begin to glaze.

5. Remove skillet from heat; add in chopped parsley and stir to combine.

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