1/2poundof carrots, peeled and cut into 4-inch lengths
1 tablespoonof vegetable or canola oil, or margarine
.25teaspoonof sherry or cider vinegar
.5teaspoonof salt, or to taste
.5teaspoonof freshly ground or black pepper, or to taste
Put all ingredients into a saucepan large enough so that the carrots all fit in one layer. Turn the heat to medium high, and bring to a simmer.
Reduce heat to medium-low and cook, stirring and tossing occasionally, until the carrots are cooked through and the pan is dry, around 10 minutes.
This should, ideally, all happen at the same time - if for some reason the carrots aren't cooked through when the liquid has all evaporated, add a tablespoon of water and continue cooking until the carrots are done. Serve immediately.