From here.
Put
1 1/4 lb carrots, peeled and cut into rounds about 1/2 - 3/4" thick
4 tbsp good olive oil
into a heavy saucepan with a lid; Add
a pinch of salt
and cook 10 minutes over medium heat, stirring now and then.
Add
6 whole fat garlic cloves, unpeeled or
3T pre-chopped garlic
and cook, over low heat, at least 25 min, but the oil should still be bubbling.
Then add
1.5 T caster sugar (or less...maybe half as much)
3 T balsamic vinegar
and cook a bit to reduce, and finally add
2 tbsp finely chopped parsley
and serve.