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Honey Glazed Carrots


  • 1 1/2 tablespoons vegetable oil
  • 3 pounds carrots (about 1″ lengths, cut into pieces)
  • 1 1/2 cups chicken broth
  • 1/2 cup honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons butter
  • Salt and pepper


  1. In a large skillet, heat oil over medium-high. Add the carrots and cook, tossing and stirring frequently until beginning to brown.
  2. Add chicken broth, honey, and vinegar to carrots. Bring to a boil; reduce to a simmer and cover. Cook until tender-crisp (about 10 minutes or so). Uncover, and cook over medium-high until carrots are very tender (but not falling apart) and liquid has thickened (about 10 minutes) and is syrupy. There should be very little liquid at this point.
  3. Turn off heat and add butter. Stir until butter is fully melted and distributed among the carrots. Season with salt and pepper as desired.
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