When honey and vinegar plus a handful of dried cranberries are reduced to glaze young carrots, it becomes a memorable side dish to enjoy for holidays or anytime you want a special vegetable. Thyme honey adds a slightly bitter taste to the complex flavors, but any variety works. These can be made ahead and reheated.

Sweet and Tangy Glazed Carrots with Cranberries
Joanna Pruess, Griswold and Wagner Cast Iron Cookbook

1½ pounds young carrots, peeled or large carrots cut lengthwise into quarters and in half widthwise
1 Tablespoon canola or vegetable oil
1 teaspoon salt
½ cup good-quality chicken stock
1 Tablespoon unsalted butter
¼ cup dried cranberries
2 Tablespoons sherry or white wine vinegar
2 Tablespoons thyme honey or other variety
1 Tablespoon finely chopped flat-leaf parsley

Combine the carrots, oil, and salt in a bowl. Heat a cast-iron skillet large enough to hold the carrots in a single layer over medium heat until just hot, about 3½ minutes. Scrape the carrots into the pan oil and cook for 2 minutes, stirring once or twice. Stir in the stock and butter, cover the skillet, reduce the heat to low, and cook for 15 minutes or until the carrots are almost tender when pierced with the tip of a knife.

Remove the lid and stir in the cranberries, honey, and vinegar. Bring to a boil and cook until the liquid reduces to glaze the carrots, about 5 minutes, shaking the pan occasionally.  Stir in the parsley and serve.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.