Carrots with Balsamic Vinegar

Stir-fry some peeled and cut up carrots in a saucepan with a bit of butter. You may use those little baby carrots if you wish. 

Add a pinch of brown sugar and a splash of balsamic vinegar (take that, Jamie Oliver!). Stir a bit and cover, turning down the heat. Cook just until the carrots are crispy-done, adding a little water if you need to. Watch carefully, as the vinegar evaporates quickly.