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Honey-Glazed Carrots
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| 1 tablespoon | vegetable oil |
| 2 pounds (6 cups) | carrots, peel skin and cut into 1-inch lengths, half if thick |
| 1 cup | canned reduced-sodium chicken broth or water |
| 1/2 cup | honey |
| 2 tablespoons | red-wine vinegar |
| Coarse salt | |
| ground pepper | |
| 2 tablespoons | unsalted butter |
Directions:
1. In a large skillet, heat oil over medium-high. Add carrots; cook, stir once, until beginning to brown, 2 minutes.
2. Add broth, honey, and vinegar; season with salt and pepper. Bring to boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrup, 7-9 minutes more (there should be only a small amount of liquid remaining).
3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and butter.
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