6 medium carrots, halved lengthwise and cut into 2-inch pieces

1 tablespoon extra-virgin olive oil

1 tablespoon honey

2 tablespoons dry white wine, low-sodium chicken broth, or water

2 tablespoons finely chopped fresh coriander

Instructions:

In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro