Carrots with Paprika and Capers

Ingredients

• 4 teaspoons olive oil
• 2 teaspoons Hungarian sweet paprika
• 1 cup diced sweet onion
• 7 cups (1/8-inch) diagonally cut carrot (about 2 pounds)
• 1/2 cup water
• 6 garlic cloves, minced
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add paprika; sauté 30 seconds. Add onion; sauté 5 minutes or until tender. Add carrot, water, and garlic; reduce heat to medium-low. Cover and cook 10 minutes or until carrot is tender. Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates. Sprinkle with parsley.