Balsamic Baby Carrots Recipe

Ingredients for Balsamic Baby Carrots

• 3 cups water
• Baby Carrots
• 1/2 cup finely chopped shallots
• Red Bell Pepper
• Olive Oil
• Balsamic Vinegar
• 1 tablespoon brown sugar
• Salt And Pepper
• 1/4 cup chopped fresh parsley

How to Make Balsamic Baby Carrots

1. Bring 3 cups of water to a boil in a large saucepan.
2. Add 1 pound of baby carrots to the boiling water and cook for 4 minutes until slightly tender.
3. Remove the saucepan from the heat and drain the carrots thoroughly.
4. While the carrots are cooking, prepare the balsamic glaze. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
5. 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.
6. 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.
7. Cook for 4-6 minutes, or until the liquid is reduced to a glaze and the carrots are coated in a delicious balsamic sauce.
8. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley.
9. Serve immediately as a delightful side dish.