Two Vinegar Carrots
- Reviews 5
Ready In: 30 mins
Serves: 6-8
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
- 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)
- Drain and set aside.
- Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
- 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.
- Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
- Add salt and pepper to taste, and serve.
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