1 bunch BetaSweet® maroon carrots, peeled and cut into 1/4″ coins
3 tbsp water
1 tsp olive oil
1 tsp honey
1 garlic clove, minced
Salt and pepper to taste
2 tsp aged balsamic vinegar
Add water and carrots to a non-stick sauté pan. Bring to a boil on medium heat (takes about 4 minutes).
Cover, reduce to medium-low heat and steam for 6 minutes to soften. Remove lid and drain excess water.
Set back on burner without lid on. Add olive oil, honey, salt and pepper. Stir. Increase heat back to medium heat. Cook for 4 more minutes, flipping coins occasionally.
Add garlic and cook for 2-4 more minutes, depending on preference of doneness. Garlic should be golden but not burnt. Remove from heat. Place on serving platter. Drizzle with aged balsamic vinegar. Serve.