Prep time: 20 min | Cook time: 20 min | Ready In: 40 min
1 tablespoon vegetable oil
2 lbs. carrots, cut into 1-inch lengths, halved if too thick
1 cup chicken broth or water
1/2 cup honey
2 tablespoons red wine vinegar
salt & pepper, to taste
2 tablespoons unsalted butter
In a large skillet, heat oil over medium-high. Add carrots and cook, stirring once, until they begin to brown, around 2 minutes. Add broth, honey and vinegar. Season with salt and pepper to taste. Bring to a boil; reduce to simmer, cover and cook until crisp-tender, around 10 minutes.
Uncover and continue cooking until carrots are tender and the liquid is syrupy, 7-9 minutes more (there should only be small amount of liquid remaining).
Remove from heat, add butter and swirl skillet until completely melted. Sprinkle with salt and pepper to serve.