Lunch: Balsamic Glazed Carrots
Recipe by HARRY WETZEL Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.
Ingredients
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Instructions
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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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
