3 cups baby carrots (or regular carrots cut into small chunks)
1 tablespoon olive oil
11⁄2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 sprig fresh Rosemary
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Remove leaves from rosemary and toss into skillet in last 5 minutes of cooking.