4cupsbaby-cut carrots or 1/2-inch diagonally sliced carrots
Salt and freshly ground black pepper to taste
In large skillet, heat oil over medium-high heat. Add carrots. Sauté until carrots become tender crisp and start to brown slightly, about 11-12 minutes. Reduce heat to medium. Sprinkle vinegar and sugar over carrots, stirring to thoroughly coat carrots. Season to taste with salt and pepper. Remove from heat and serve warm.
Makes 6 servings. Per serving: 66 calories, 2 g total fat (0 g saturated fat), 11 g carbohydrate,<1 g protein, 1.5 g dietary fiber, 64 mg sodium.