Zippy Glazed Carrots

I always find that carrots this time of year are bland, bland, bland and would take them off my Thanskgiving menu altogether if the PB wasn't so insistent.

That being said, my challenge this year was to come up with a recipe that would be zippy enough to breathe a little life into these old staples.

Please bear in mind that this is a recipe that came about because I "taste as I go." As such, the ingredients might not be in the exact amounts- however, I wanted to save the recipe for posterity because I will definitely use this method for cooking carrots again.

This is basically what I did. Go right ahead and taste as you go to develop the recipe to suit your tastes!!

Ingredients

• 4 cups sliced carrots
• 1 tablespoon olive oil
• 2 tablespoons butter ( I know. But it is Thanksgiving. There are no calories on national holidays)
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• juice of one fresh orange (about 1/4 cup)
• 1 tsp fresh grated ginger
• 1 tsp dill
• 1/4 cup low sodium chicken stock
• A few dashes of soy sauce

Directions

1. Par boil carrots in salted water until they are just starting to get tender
2. Heat oil and butter in a skillet over medium-high heat. Stir in balsamic vinegar and brown sugar, saute carrots in this mixture for about 10 minutes, or until tender. Add the chicken stockand get all the good stuff off the bottom of your pan. Toss in the other ingredients, saute for another minute and then serve.

Recipe can be made ahead at this point. Cover and refrigerate until ready to serve. Re-heat in microwave for app 2 minutes on high.