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

1. 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.
2. 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.

water, carrots, shallots, red bell pepper, olive oil, balsamic vinegar, sugar, salt, freshly ground pepper, fresh italian parsley, fresh italian parsley

Taken from www.myrecipes.com/recipe/balsamic-baby-carrots (may not work)