Glazed Baby Carrots and Fresh Dill

• 2 tbsp. Extra virgin olive oil
• 2 tbsp. unsalted butter
• 2 lb. baby carrots
• 1/2 c. chicken stock
• 1 c. very dry champagne or apple cider
• 1 tbsp. light brown sugar
• 2 tbsp. fresh lemon juice
• 1 1/2 tbsp. fresh dill
• Several paper-thin lemon slices
• Dill sprigs

1. In a large skillet over medium-high heat, heat the olive oil and butter.
2. Saute the carrots just until they begin to brown, about 7 to 9 minutes.
3. Add the stock and the champagne or cider.
4. Cover and cook over medium heat until the carrots are almost tender but still firm, about 4 minutes.
5. Remove the cover, turn the heat to high, and cook until most of the liquid has evaporated, 3 to 5 minutes.
6. Add the sugar and toss gently to coat the carrots and help the sugar dissolve.
7. Remove from the heat.
8. Add the lemon juice and minced dill and toss well.
9. Garnish with lemon slices and dill sprigs and serve.

extra virgin olive oil, unsalted butter, baby carrots, chicken stock, very dry champagne, light brown sugar, lemon juice, fresh dill, lemon slices, sprigs

Taken from www.delish.com/recipefinder/glazed-baby-carrots-fresh-dill-recipe (may not work)