Glazed Carrots With Vanilla And Brown Sugar

Directions

1. In a large, heavy-bottomed saute/fry pan, saute/fry the onion and carrots in the butter over high heat for 3 min, stirring constantly. Add in the wine and bring to a boil over high heat. Reduce the heat to moderately-low and cook for 20 min or possibly till the carrots are tender and the wine has evaporated. Add in the vanilla extract, brown sugar, and vanilla vinegar. Cook over moderate heat for 3 to 4 min or possibly till the carrots are coated with a medium-brown glaze. Season with salt and pepper and serve immediately.
2. This recipe yields 4 servings.
3. Comments: These sweet-savory carrots are particularly good with smoked ham or possibly turkey, but they would also be delicious with roast chicken or possibly pork tenderloin.