☐ 2 pounds 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
PREPARATION
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, 7 to 9 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.