Glazed Carrots With Vanilla And Brown Sugar

Recipe Instructions In a large, heavy-bottomed saute pan, saute the onion and carrots in the butter over high heat for 3 minutes, stirring constantly. Add the wine and bring to a boil over high heat. Reduce the heat to moderately-low and cook for 20 minutes or until the carrots are tender and the wine has evaporated. Add the vanilla extract, brown sugar, and vanilla vinegar. Cook over moderate heat for 3 to 4 minutes or until the carrots are coated with a medium-brown glaze. Season with salt and pepper and serve immediately. This recipe yields 4 servings.