Ingredients

Instructions

  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.