Sauteed Carrots

Kitchen Tested
  • Yield 6 servings

Seasoned in oregano, garlic and balsamic, this makes a flavorful side dish.


3 tablespoons olive oil
2 pounds carrots, cut diagonally into 1/2-inch slices
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon coarse salt
Freshly ground black pepper
1 clove garlic, minced
1 tablespoon balsamic vinegar


  1. Heat olive oil in a medium sauté pan over medium-low heat. Add carrots, sugar and oregano. Sprinkle with salt and pepper. Cook, covered, 5 minutes, stirring occasionally. Add garlic and cook, stirring frequently, until carrots are tender and slightly browned, 7 to 8 minutes. Remove from heat and stir in vinegar.



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