1 tablespoon olive oil
4 medium (480g) carrots, sliced thickly
1 tablespoon white sugar
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons balsamic vinegar
- Heat the oil and butter in a large frying pan; cook carrots, covered, over low heat until just tender.
- Add sugar; cook, stirring constantly, for about 10 minutes or until carrots caramelise. Stir in parsley and vinegar.
Prep and cooking time: 30 minutes
TIP! This recipe can be made several hours ahead; reheat just before serving.
Reference: The Australian Women’s Weekly Christmas and Holiday Entertaining 2010/11