1 lb. carrots, sliced
1/4 c. Butter Olive Oil
2 1/2 Tbsp. Honey Ginger White Balsamic
1 Tbsp. Lemon Olive Oil, or to taste
Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain. Stir in Butter Olive Oil, Honey Ginger Balsamic, and Lemon Olive Oil. Stir in carrots and simmer until heated through.
Garnish with parsley and sesame seeds if desired.