Ingredients for Balsamic Baby Carrots
- 3 cups water
- 1 pound baby carrots
- 1/2 cup finely chopped shallots
- 1/2 cup finely chopped red bell pepper
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
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How to Make Balsamic Baby Carrots
- Bring 3 cups of water to a boil in a large saucepan.
- Add 1 pound of baby carrots to the boiling water and cook for 4 minutes until slightly tender.
- Remove the saucepan from the heat and drain the carrots thoroughly.
- While the carrots are cooking, prepare the balsamic glaze. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add 1/2 cup finely chopped shallots and 1/2 cup finely chopped bell pepper (any color) to the skillet and cook for 3 minutes, or until crisp-tender.
- Add the drained carrots, 1/4 cup balsamic vinegar, 1 tablespoon of brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
- Cook for 4-6 minutes, or until the liquid is reduced to a glaze and the carrots are coated in a delicious balsamic sauce.
- Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley.
- Serve immediately as a delightful side dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
52g
Fat
2g
Carbs
6g
