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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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A lovely side dish that has a tangy flavor. Ingredients:
3 cups water |
1 lb baby carrots |
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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