Cider-Glazed Carrots

Ingredients

• 2 lb baby carrots with tops, trimmed but not peeled
• 1/2 cup cider vinegar
• 1 teaspoon honey
• 1 tablespoon extra-virgin olive oil
• Pinch of potassium chloride salt substitute (optional)

Steps

1. Cook the carrots in boiling water for 5 minutes. Drain, rinse under cold water, and rub off the skins with a clean towel. Pat dry.
2. Bring the vinegar and honey to a boil in a medium skillet and cook 6 minutes, until reduced to about 1/4 cup.
3. Add the carrots, turn the heat to high, and cook 2 minutes, until the glaze is syrupy and coats them.
4. Stir in the olive oil and the salt substitute, if using.