Ingredients:
3 cups water
1 lb baby carrots
2 large shallots, thinly sliced
1 medium red bell peppers, diced
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
salt and pepper
2 tablespoons chopped parsley
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.
Servings: 4
Time preparation: 15 min.
Time total: 33 min.