Braised Balsamic Carrots

Ingredients:

• 2 medium shallots or 1/2 small red onion, minced
• 1 tbsp. extra-virgin olive oil
• 1 1/2 lbs. baby carrots
• 2 tbsp. balsamic vinegar
• freshly ground black pepper
• 2 tsp. granular sugar substitute
• salt
• 2 tbsp. chopped fresh chives (optional)

Makes 4 (1-cup) Servings

1. In a large saucepan, combine the shallots and oil. Add the carrots, vinegar, pepper to taste and 1/3 cup water. Bring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 20 minutes.
2. Uncover the pan, stir in the sugar substitute, and cook until the liquid has evaporated, about 3 minutes. Remove the pan from the heat, cover, and let sit for 2 minutes.
3. Season with salt to taste and stir in the chives (if using). Serve warm.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Don't worry if this side dish looks messy. It's really delicious and is packed with flavor. It's a colorful way to eat your vegetables. If you have babies, puree this side dish and serve them this because they will eat these carrots. The balsamic vinegar adds a right amount of tart to the dish and the chives give it a nice finish. I highly recommend making an extra batch of these carrots because they make a great snack the next day. Plus, they're tastier than baby carrots from a bag.