1 Tablespoon olive oil 1 onion, sliced into thin half-circles
3 large carrots cut into thin 2” long sticks 2 Tablespoons water
1-2 Tablespoons balsamic vinegar
Heat oil in a heavy sauté pan. Add onions, stir to coat with oil, reduce heat to medium-
low and sauté until golden, stirring occasionally.
Add carrots to onions, stir well to completely mix. Sauté for 5 minutes or until carrots
become partially cooked. Add 2 tablespoons water to pan and cover. Steam without stirring
for 5 minutes. Uncover, stir well and check carrots—they should be crisp-tender.
Remove pan from heat when carrots are cooked. Splash with vinegar and stir to coat.
Taste for seasonings and add salt and pepper if necessary.
Serve hot or at room temperature. Store leftovers covered in refrigerator.