Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.
INGREDIENTS (for 4 servings):
- 3 cups baby carrots
- 1 tablespoon olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.