Ingredients
2tbspextra virgin olive oil
2tbspunsalted butter
2lbsbaby carrots
½cupchicken stock
1cupvery dry champagne,or apple cider
1tbsplight brown sugar
2tbspfresh lemon juice
1½tbspfresh dill
several paper thin lemon slices
dill sprigs
Preparation
In a large skillet over medium-high heat, heat the olive oil and butter. Sauté the carrots for about 7 to 9 minutes just until they begin to brown.
Add the stock and the champagne or cider. Cover and cook over medium heat for about 4 minutes until the carrots are almost tender but still firm.
Remove the cover, turn the heat to high, and cook for 3 to 5 minutes until most of the liquid has evaporated. Add the sugar and toss gently to coat the carrots and help the sugar dissolve.
Remove from the heat.
Add the lemon juice and minced dill and toss well.
Garnish with lemon slices and dill sprigs and serve.
