Usually when I hit the produce section of the grocery store I head right to the green vegetables – broccoli, asparagus, green beans. But earlier this week the green vegetables weren’t looking so hot. The asparagus was too thick, the green beans were too shriveled and I just wasn’t in the mood for broccoli. I needed a vegetable to take to a potluck dinner. (The same one I took t his yummy cashew nut rice dish to.)
So I headed over to the orange vegetables – the carrots to be exact! I grabbed a bag of baby carrots and headed home to see what I could do with them. I have to admit carrots are not my first choice when it comes to vegetables, they are a ways down on the list but these Balsamic Glazed Carrots may just change my mind.
I boiled the carrots first until they were fork tender but not too soft.
I then sauteed some chopped red onions and red pepper in a little olive oil. I added the carrots into the pan along with the onions and pepper and added in the balsamic vinegar, some sugar, as well as salt and pepper.
The balsamic vinegar forms a nice glaze over the carrots. Stir for 3-4 minutes and then they are ready to eat.
Then garnish them with some chopped parsley. I used dry because it was raining hard outside and I didn’t want to go out to the garden to cut some fresh but I think I would prefer fresh and it would look prettier too. My dried parsley was almost gone and it was pretty powdery and doesn’t look too good but the carrots tasted great despite the ugly parsley!
- 1 lb. of baby carrots
- 1/2 red onion, chopped
- 1 red bell pepper, diced
- 1 -2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh parsley chopped or 1 tsp dried parsley
- Bring a pot of water to a boil and add carrots. Boil until carrots are just fork tender, not too soft.
- Drain from water.
- In a frying pan add oil and saute onions and peppers until still tender and slightly crisp.
- Add in carrots, vinegar, sugar, salt and pepper.
- Stir and continue to cook for about 4-5 more minutes or until a nice glaze forms over the carrots.
- Remove from stove and garnish with chopped or dried parsley
- Recipe inspired by Southern Living Cookbook