Tangy Carrots With Grapes Recipe

Ingredients

1/4

cup water

4

medium carrots, cut into thin diagonal slices (2 cups)

1

shallot, chopped

2

tablespoons balsamic or red wine vinegar

1

tablespoon packed brown sugar

1/2

cup seedless grape halves

Preparation

Heat water to boiling in 10-inch nonstick skillet.

Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.

Push carrot mixture to side of skillet. Mix vinegar and brown sugar in other side of skillet. Add grapes. Toss carrot mixture, grapes and vinegar mixture until hot.

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