- 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,
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WHY would anyone put ANY sugar in a cancer recipe? Cancer thrives on sugars ! WHY would anybody ingest sugar? Instead of using sugar use a healthy substitute such as a tiny bit of Stevia.
That is a great point Lynn. We are actually switching to the menu of a top rated natural cancer clinic in Mexico. The very same menu used at the clinic for their patients. Thank you for sharing your concerns.