Honey Glazed Carrots

So good it tastes like candy!

1 T veg. oil
2 lbs carrots, cut into 1-in. lengths
1 C canned chicken broth
1/2 C honey
1 T red-wine vinegar
coarse salt and ground pepper
2 T unsalted butter

In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once until beginning to brown, 2 minutes.

Add borth, 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, 7-9 minutes.

Once there is only a small amount of liquid remaining, remove skillet from heat and add butter. Swirl skillet until melted. Season with salt and pepper.