GF DF Honey Glazed Carrots

For special occasions it is nice to have a dressed up carrot for dinner.

Ingredients:
1 tablespoon vegetable oil, such as safflower (I used olive oil)
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

Directions:
1. 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.
3. 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).
10. Season with salt and pepper.

This Martha Stewart recipe originally asked for two tablespoons of butter to be added in the end (which I have omitted), but we (and our guests) never missed it. It is so delicious that even those who don’t normally eat carrots are sure to like it!