VEGETABLE RECIPE: Honey and Balsamic Glazed Carrots

2-tbsp vegetable oil
12-shallots, peeled
4-lb carrots, peeled, cut into coins about 1/2" thick
1/4-cup honey
1/3-cup balsamic vinegar or lemon juice
1-cup water
1-tsp salt
12-parsley leaves

In a large skillet, heat oil over medium-high heat
Add shallots and carrots
Do not stir; cook until they are slightly brown, about 2 minutes
Stir; cook until golden brown, about 1 minute
Add honey and vinegar; stir to coat shallots and carrots well
Add water
Bring to a boil
Cover; cook 5 minutes over medium heat
Uncover; add salt
Cook over medium-high meat until all liquid has evaporated and shallots and carrots are glazed
Sprinkle with parsley

Makes 8 servings

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