Two Vinegar Carrots

Name: Two Vinegar Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 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

Submitted by Debbwl

"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."

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photo by loof751

Ready In:: 30mins
Ingredients:: 8
Serves:: 6-8

ingredients

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

directions

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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Reviews

I enjoyed these tangy carrots! I had to use dried rosemary, otherwise made just as directed. I think some minced garlic would be a nice addition to this. Thanks for sharing the recipe! Made fir Fall Pick-A-Chef 2011

loof751
I loved these a lot but DH & DS didn't so much but they both think *everything* should be sweet, so what do they know? This recipe is a very good change up from the usual sugar glazing. The balsamic is really the star of the dish and it does supply sweetness in an ample amount for most folks I'm sure. I'd make these again. :D

Annacia
Loved these! I cut back a little on the red wine vinegar based on one of the reviews. But these made a wonderful side dish with chicken and risotto for a great Italian meal. Thanks Debbwl for a nice treat. Made for ZWT7 by a fellow Emerald City Shaker.

lazyme
I used sliced carrots, and both the balsamic and red wine vinegar. These taste almost like a pickle. I think they'd be good cold on a salad, or even on a sandwich used like a pickle! Made for ZWT7 Italy.

breezermom
The DM and the DS loved it but I thought the red wine vinegar overpowered the sweetness of the onions and carrots so would certainly cut this back to suit my tastes but other than that I just steamed my carrot battons for 6 minutes and continues with recipe, loved the touch of rosemary added an unusual flavour to the dish which went well with the vinegars to an extent. Thank you Debbwl, made for Everyday A Holiday.

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