Two Vinegar Carrots

1. 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. 2

   Drain and set aside.

3. 3

   Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.

4. 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. 5

   Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.

6. 6

   Add salt and pepper to taste, and serve.

No additional tips available.