Balsamic Baby Carrots

Ingredients

• 1 pound baby carrots 
• 3 tablespoons balsamic vinegar 
• 1 tablespoon olive oil 
• 6 servings garnish: parsley sprig fresh italian
• 2 tablespoons parsley fresh italian chopped
• 0.3 teaspoon pepper freshly ground
• 1 medium size bell pepper diced red
• 0.5 teaspoon salt 
• 2 large shallots thinly sliced
• 1.5 tablespoons sugar 
• 3 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, return to a boil, and cook 4 minutes.
2. Remove from heat; drain well.
3. Saut 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.
4. Remove from heat; stir in chopped parsley.
5. Garnish, if desired.