Balsamic Glazed Carrots
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound fresh baby carrots, peeled
2 large shallots, thinly sliced
1 red bell pepper, seeded and diced (about 1 cup)
3 tablespoons balsamic vinegar
1½ tablespoons light brown sugar
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
2 tablespoons finely chopped fresh parsley
Heat the olive oil and butter in a large skillet over medium-high. Sauté the carrots, shallots and bell pepper until the carrots are tender and slightly browned, stirring occasionally. Stir in the vinegar, brown sugar, salt and pepper. Reduce heat and cook for 5 minutes or until the liquid is reduced and the vegetables begin to glaze. Remove from heat, garnish with the parsley and serve immediately. Serves 4 to 6.