This simple and sweet side dish is easy to prepare and goes well with any meat entree. It’s simple enough, yet would be elegant enough for a holiday meal. Besides all of that, it’s just GOOD.
1 tablespoon oil
2 pounds peeled carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 cup honey
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter
In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
Add broth, honey, and vinegar; season with salt and pepper. Bring to a 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 syrupy, about 10 minutes more (there should be only a small amount of liquid remaining).
Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper, needed.
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