- 1 Tbsp. peanut or canola oil
- 4 cups baby-cut, or 1/2-inch diagonally sliced, carrots
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. brown sugar
- Salt and freshly bround black pepper to taste
In large skillet, heat oil over medium-high heat. Add carrots. Sauté until carrots become tender crisp and start to brown slightly, about 11-12 minutes. Reduce heat to medium. Sprinkle vinegar and sugar over carrots, stirring to thoroughly coat carrots. Season to taste with salt and pepper. Remove from heat and serve warm.
Makes 6 servings.
Per serving: 66 calories, 2 grams total fat (0 grams saturated fat), 11 grams carbohydrate,