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Ingredients
- 1/2 x a 1 lb bab baby-cut carrots
- 1/3 c. reduced-sodium vegetable broth
- 1 tsp EACH: extra-virgin extra virgin olive oil, balsamic vinegar
- 1 pch sugar salt and freshly grnd pepper
Method
- Combine carrots and broth in 1 to 1 1/2 qt saucepan (pan must be small sufficient so which liquid covers carrots).
- Heat to boil.
- Cook, uncovered, over high heat, till almost all liquid has cooked away, about 4 min.
- Add in oil, vinegar, sugar, salt and pepper to taste.
- Cook, stirring constantly over medium heat, till carrots are glazed, 1 to 2 min.
