Two Vinegar Carrots

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs baby carrots, carrots (whole that have been peeled and sliced)
• 1 pinch salt
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1/2-1 sweet onion, chopped
• salt and pepper

Recipe

• 1 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)
• 2 drain and set aside.
• 3 mix red wine vinegar, balsamic vinegar and roesmary. set aside.
• 4 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.
• 5 add the vinegar mixture to the skillet. simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
• 6 add salt and pepper to taste, and serve.