Balsamic Glazed Veggies
These are so yummy and flavorful you can add use them to as a side to many things! I eat mine with grilled chicken.
What you need:
Approximately 2 pounds of the following (collectively adding to 2 lbs)
- Red Bell Pepper, sliced
- Baby Carrots
- (any other combination of veggies you want)
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 1 tablespoon butter
I used approximately 1 sliced zucchini, 1 red bell pepper, 1/2 cup baby carrots and 1 head broccoli florets.
What you do:
Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook for 12 minutes. Remove lid and increase heat for about 7 minutes to allow water and vinegar to reduce and glaze the veggies. They will turn a brown color and I stirred veggies about every 2 minutes. Add butter to coat veggies (I sometimes skip the butter and it is still yummy). Season with salt and pepper.
Adapted from Rachel Ray Monday thru Friday dinner specials.