[honey glazed carrots]

serves 2 generous servings

1/2 Tbsp vegetable oil

1 pound carrots, cut into 1-inch lengths, halved if thick

1/2 cup chicken broth (or water)

1/4 cup honey

1 Tbsp red-wine vinegar

coarse salt and black pepper

1 Tbsp unsalted butter

In a large skillet, heat oil over medium-high.  Add carrots; cook, stirring once, until beginning to brown, 2 minutes or less.  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 the skillet from the heat; add butter and swirl skillet until melted.  Season with salt and pepper.