SORGHUM-HONEY GLAZED CARROTS

3 pounds carrots, peeled and cut on the diagonal into 1-inch pieces
5 cups low-sodium chicken broth
1/2 cup sorghum
1/2 cup honey
5 tablespoons unsalted butter
1 1/2 tablespoons cider vinegar
Salt and freshly ground pepper

In a large saucepan over medium-high heat, combine carrots, broth, sorghum, honey and butter. Bring to a brisk simmer and cook, uncovered, until the carrots are tender, about 30 minutes.

Using a slotted spoon, transfer the carrots to a dish. Raise the heat to high and cook the liquid in the pan until it has reduced to about 1 1/2 cups and is syrupy, 30 to 40 minutes or longer.

Return the carrots to the pan. Add vinegar, salt and pepper. Serve warm.

Makes 8 servings
Adapted from source: Thanksgiving (Williams-Sonoma)