Balsamic Baby Carrots

When we had this for dinner the other night, the bowl was practically licked clean. It is my kids favorite carrot dish. I found the recipe years ago (perhaps in Southern Living magazine?) It was contributed by Gloria Pleasants of Williamsburg, Virginia.

Balsamic Baby Carrots

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

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.

Saute 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. Makes 4 to 6 servings.