Honey Glazed Carrots

• 2 tablespoons oil, such as safflower or coconut oil
• 4 pounds carrots, cut into 1-inch lengths, halved if thick
• 2 cups canned chicken broth or water
• 1 cup honey
• 4 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 4 tablespoons unsalted butter
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• 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.
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Serves 12