- 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
- 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.