Balsamic Carrots & Grapes

In the craziness that was August, I somehow forgot to post this recipe.  We actually had this little ‘salad’ as the side dish when we had the Slow-Cooked Orange Honey Chicken. 

I will admit I was a little hesitant on the carrots & grapes combo.  I didn’t know if either the Hubs or Princess P would go for it at all.  I am happy to say I was delightfully surprised.  I really enjoyed the salad and Princess P cleaned her plate!  The Hubs was a fan of the carrots but not so much the grapes, but he’s not a big ‘fruit’ person to being with.  Either way, this would definitely be a recipe I would make again.

INGREDIENTS:
3 large carrots, cut into thin rounds
1/4 cup water
1/2 of a small onion, diced
1 clove garlic, minced
2 tablespoon balsamic vinegar
2 tablespoons brown sugar
1 cup halved seedless grapes

LETS COOK:
1. Heat the water to boiling in a large skillet.
2. Cook the carrots, onion & garlic over medium heat in the water for about 10 minutes or until the water is evaporated & the carrots are tender.  Stir frequently while cooking.
3. Push the carrot mixture to one side of the skillet.  Add the vinegar and brown sugar to the empty side of the skillet, mix well until sugar is dissolved.
4. Add the grapes and then toss both the carrots & grapes with the vinegar until hot.

RECIPE INSPIRED BY: Betty Crocker