Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Balsamic Baby Carrots
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3 cups water |
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1 pound baby carrots |
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2 large shallots, thinly sliced |
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1 medium-sized red bell pepper, diced |
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1-tablespoon olive oil |
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3 tablespoons balsamic vinegar |
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1 ½ tablespoons sugar |
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½ teaspoon salt |
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¼ teaspoon black pepper |
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2 tablespoons Italian Parsley for garnish |
Bring the water to boil in a 3-quart saucepan. Add carrots, returning to boil and cook 4-8 minutes (depending on how crunchy you like them.). Remove from heat and drain well.
In skillet, sauté shallots and bell pepper in hot oil over medium heat for about 3 minutes. Stir in carrots, vinegar, sugar, salt, and pepper and cook 4-5 minutes or until the liquid is reduced and vegetables begin to glaze. Remove from the heat, put in bowl, and top with chopped parsley if desired.
NOTE: I found this in Southern Living, but I don’t know which month, as its been in my ‘to cook’ pile for awhile. It is listed under "Winter Vegetable Sides", though, so I imagine its winter 2001 or 2002. We loved the flavor of it, though, and I did use Splenda instead of sugar when I prepared it. Splenda is a sugar substitute made from sugar but the body doesn’t absorb it and it is used in low carb recipes. I found it at Publix.