Balsamic Baby Carrots

Yield: 4 to 6 servings

Ingredients

• 3  cups  water
• 1  pound  baby carrots
• 2  large shallots, thinly sliced
• 1  medium-size red bell pepper, diced
• 1  tablespoon  olive oil
• 3  tablespoons  balsamic vinegar
• 1 1/2  tablespoons  sugar
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 2  tablespoons  chopped fresh Italian parsley
• Garnish: fresh Italian parsley sprig

Preparation

Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, return to a boil, and cook 4 minutes. Remove from heat; drain well.

Sauté 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 to 5 minutes or until liquid is reduced and vegetables begin to glaze. Remove from heat; stir in chopped parsley. Garnish, if desired.