1½ pounds young carrots, peeled, or large carrots cut lengthwise into quarters and widthwise into halves
1 tablespoon canola or vegetable oil
1 teaspoon salt
½ cup good-quality chicken stock
1 tablespoon unsalted butter
¼ cup dried cranberries
2 tablespoons thyme honey or other variety
2 tablespoons sherry or white wine vinegar
1 tablespoon finely chopped flat-leaf parsley
Combine the carrots, oil, and salt in a bowl. Heat a cast iron skillet large enough to hold the carrots in a single layer over medium heat until just hot, about 3½ minutes. Scrape the carrots into the pan oil and cook for 2 minutes, stirring once or twice. Stir in the stock and butter, cover the skillet, reduce the heat to low, and cook for 15 minutes or until the carrots are almost tender when pierced with the tip of a knife.
Remove the lid and stir in the cranberries, honey, and vinegar. Bring to a boil and cook until the liquid reduces to glaze the carrots, about 5 minutes, shaking the pan occasionally. Stir in the parsley and serve.