3 min preparation + 10 min cooking
Serving Size / Yield
- 3 C. baby carrots
- 1 T. olive oil
- 1 1/2 tsp. balsamic vinegar plus extra for drizzle
- 1 T. brown sugar
In a large skillet, heat oil until hot. Add carrots and sauté until tender. Mix in balsamic vinegar and brown sugar, stirring to coat. Transfer to a serving dish and drizzle with balsamic vinegar if desired.
Around The Web