2 lbs carrots
¼ Cups Olive Oil
1 Tablespoon fresh chopped thyme
4 Tablespoon brown sugar
4 Tablespoon balsamic vinegar
2 oz no-fat feta cheese
Steam carrots until slightly soft, but NOT mushy. Refrigerate overnight.
Next day, fry carrots in olive oil with chopped thyme on high heat, stirring often, until carrots turn modestly black—about 15 to 20 minutes.
Add brown sugar and vinegar and heat 3 more minutes on medium flame.
Add feta cheese, stir two more minutes and serve.