Strawberry-Glazed Carrots

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Washington Post


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1 tablespoon grapeseed oil or olive oil

2 to 3 large shallots, finely chopped (1/2 cup)

1 cup strawberries (hulled), rinsed and coarsely chopped

1/4 teaspoon ground chipotle chili pepper

1 tablespoon honey

2 tablespoons raspberry balsamic vinegar

1 tablespoon salted butter

1 pound carrots, trimmed, peeled and cut diagonally into thin pieces (3 cups)

Chopped chives or green scallion top, for garnish (optional)

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