Glazed Carrots by Fork To Spoon

carrots, vegetable broth, shallots, red wine vinegar, sugar, parsely


– 1 pound of carrots (to save time, use peeled baby carrots, sold in the vegetable aisle)
– 1 cup of vegetable broth
– 1 cup of shallots
– 3 tablespoons of red wine vinegar
– 1 tablespoon of sugar
– 1/4 cup of chopped parsley


There are no reviews yet.

Be the first to review “Glazed Carrots by Fork To Spoon”

Read Full Recipe