TWO VINEGAR CARROTS
The sweetness of the carrots is balanced out by the red wine vinegar, with the balsamic vinegar creating a very light glaze. *The onion states between 1/2 - 1 because when I make this for others I use 1/2 an onion but when I make it for just us I use a whole onion.
Provided by Debbwl
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced)
- Drain and set aside.
- Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
- Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix.
- Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
- Add salt and pepper to taste, and serve.
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