Sweet honey, tangy vinegar and rich butter provide a balanced glaze for baby carrots. This dish makes a colorful accompaniment to roast beef or chicken.

Serves 4

INGREDIENTS:

1 lb baby carrots
2 TB butter
2 TB honey
11/2 tsp apple cider vinegar
sea salt, to taste
ground pepper, to taste
dried parsley, to taste

DIRECTIONS:

Steam the carrots over an inch or two of boiling water until just tender, 7 to 10 minutes. Meanwhile, melt the butter in a large skillet and stir in the honey and vinegar. Add steamed carrots to the skillet and sauté over medium-high heat, stirring constantly, until carrots are well glazed, 3 to 5 minutes. Season the carrots with salt, pepper and dried parsley to taste. Serve immediately.