Categories: Vegetables- Carrots

Ingredients

• 3 cups water
• 1 lb. baby carrots
• 2 large shallots, thinly sliced
• 1 medium-size red bell pepper, diced
• 1 Tbsp. olive oil
• 3 Tbsp. balsamic vinegar
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. 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. Saute 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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