Balsamic Glazed Carrots

I have been loving all the root vegetables in season now.  The heirloom carrots at the farmers market look so bright and colorful, it would make anyone feel cheery in the winter.  And to think I used to believe that carrots only came in one color! I love variety, and having three colors of carrots in a pan together....delightful!  Plus, it's pretty cool to see a purple carrot.  Leave some of the top stems on and it brings in even more color as does the red pepper.  Since not all of the carrots in a bunch are the same size, go ahead and cut some into slices if they are too thick.  Enjoy!

Balsamic Glazed Carrots

2 Tblsp olive oil                                                         3 Tblsp Balsamic vinegar
2 Tblsp unsalted butter                                              2 Tblsp light brown sugar
1 large shallots, thinly sliced                                       1/2 tsp coarse salt
1/2 red bell pepper, seeded and sliced                       1/4 tsp fresh pepper

1 lb fresh heirloom baby carrots, 

with stems attached but clipped

Heat the olive oil and butter in a large skillet over medium high heat.  Wash and dry carrots.  Sauté the carrots for a few minutes until they start to soften.  Add shallots and bell pepper and sauté until carrots are tender and slightly browned, stirring occasionally.  Stir in the vinegar, brown sugar, salt & pepper.  Reduce heat and cook for 5 minutes or until the liquid is reduced and the vegetables begin to glaze stirring occasionally.  Remove from heat and serve immediately.

Serves 4-6

*Adapted from a Junior League of Houston recipe