Golden Carrots

By Tonya_Speed

Ingredients

• 1/4 cup brown sugar
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon cornstarch
• Salt and pepper
• 1 1/2 pounds baby carrots

Preparation

Step 1

In a small bowl, combine brown sugar, olive oil, balsamic vinegar, cornstarch, salt and pepper; set aside OR cover with plastic wrap and refrigerate for up to 24 hours before use.
In a saucepan with a tight-fitting lid, steam carrots for 7 to 9 minutes or until tender yet firm. Drain and remove from saucepan. Pour prepared sauce mixture into the saucepan; bring to a simmer and let sauce thicken. Return carrots to saucepan and toss to coat.