Balsamic Baby Carrots
- Ready In:
- 33mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- In a large saucepan, boil 3 cups water; add the carrots and return to boiling; cook carrots for 4 minutes.
- Remove pan from the heatsource; drain carrots well.
- In a skillet, heat oil; over medium-high heat, cook shallots and bell pepper for 3 minutes or until crisp tender.
- Add in carrots, vinegar, sugar, salt and pepper; cook for 4-6 minutes or until liquid is reduced and vegetables begin to glaze.
- Remove skillet from heat; add in chopped parsley and stir to combine.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Carrots NOT being my favorite veggie - I most often use them in "combination" dishes and stews. This was a really nice addition to just another chicken dish, and used my last 2 shallots before they went "over". I have recently discovered the wonderful flavor of balsamic vinegar - and this went together SO quickly, that it had to sit a while, for the rest of dinner to get done. I think the cooking time could easily be a tad more and still not be mushy. We enjoyed them - and for the 2 of us, enough for another meal. Thanks, NurseDi.