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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced) | 2. Drain and set aside. | 3. Mix red wine vinegar, balsamic vinegar and roesmary. Set aside. | 4. Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix. | 5. Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes. | 6. Add salt and pepper to taste, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby carrot	2	lb	peeled sliced	317.515	74.7521	5.806	1.1793
salt	1	pinch		-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2 - 1		chopped sweet	0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.