• Prep Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

  • 2 pounds baby carrots
  • 3 tablespoons chicken broth
  • 3 tablespoons Alessi Balsamic Vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Vigo Extra Virgin Olive Oil
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/2 cup dried cranberries
  • 1 cup Vigo Feta Cheese, drained and crumbled
  • Parsley, for garnish

Directions

Cook carrots according to package directions until tender. In a small bowl combine chicken broth, vinegar and brown sugar and set aside.

Add olive oil to a large skillet and heat over medium.  Add carrots and season with salt and pepper. Stir while cooking for about 5 minutes. Pour vinegar mixture over carrots then add dried cranberries. Cook an additional 2-3 minutes until carrots have been evenly coated.

Pour carrots into a bowl and crumble the feta on top. Garnish with parsley and serve.