Tangy Carrots with Grapes

 

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

• 1 Heat water to boiling in 10-inch nonstick skillet.
• 2 Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender.
• 3 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.