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Balsamic Baby Carrots Recipe

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This recipe for Balsamic Baby Carrots, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Tuesday, September 23, 2008


3 c. water
1 lb. baby carrots
2 lg. shallots, thinly sliced
1 med. red bell pepper, diced
1 T. olive oil
3 T. balsamic vinegar
1 1/2 T. sugar
1/2 t. salt
1/4 t. freshly ground pepper
2 T. chopped fresh Italian parsley
GARNISH: fresh Italian parsley sprig

Bring 3 cups water to a boil in 3-quart saucepan; add carrots, return to boil and cook 4 minutes. Remove from heat; drain well. Saute 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 4-5 minutes or until liquid is reduced and vegetables begin to glaze. Remove from heat; stir in chopped parsley.




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