- 3 cups carrots, chopped into coins
- 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.
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