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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Balsamic Baby Carrots Recipe

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This recipe for Balsamic Baby Carrots is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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