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Balsamic Baby Carrots

Yield 4 to 6 servings

Ingredients

  • 3 cups water
  • 1 pound baby carrots
  • 2 large shallots, thinly sliced
  • 1 medium-size red bell pepper, diced
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh Italian parsley
  • Garnish: fresh Italian parsley sprig

How to Make It

  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. Sauté 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.