We haven’t had carrots in awhile and I’d been craving them on the dinner plates and not just for snacks, so I prepared this as a side dish for dinner tonight. It’s got some nice light hints of sweet that can go along with any meal well. I might serve these at Thanksgiving on a bigger scale even.
Ingredients:
1 pound baby carrots
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
In a large skillet over medium heat place the carrots and olive oil. Cook for 10-15 minutes, allowing the carrots to soften, stirring occasionally. Add the brown sugar and balsamic and stir until coated well. Serve hot.
Gluten Free Fabulous 