Glazed Carrots Tara Q. Thomas   From Every Day with Rachael Ray March 2007 FOUR SERVINGS Prep Time: 5 min Cook Time: 25 min One 16-ounce bag baby carrots 1/4 to 1/2 cup white or rosé wine 1 tablespoon cold butter 1 tablespoon chopped fresh herbs (such as parsley, thyme or tarragon) Pinch salt In a medium skillet, add the carrots and wine to cover the bottom of the pan. Cover and cook over medium-low heat, adding a little more wine if it dries out, until tender when pierced with a fork, about 20 minutes. Uncover the pan and cook over high heat until most of the wine has evaporated. Turn off the heat and add the butter, herbs and salt; toss to coat.

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