Glazed Carrots
1 lb baby carrots 2 Clementine oranges 3 tbsp dark rum 3 tbsp honey 1 tbsp lemon juice 1 tbsp butter 1 tsp ground cinnamon 2 tbsp olive oil Handful of wineberries (sub with raspberries) Salt and pepper to taste Parsley In a skillet, heat the oil and butter to medium high heat. Add the carrots. You'll cook these for and 7-10 minutes. While they are cooking, make your glaze. You'll zest and juice the clementines into a bowl. Add the honey and dark rum, mix very well to incorporate the honey into the mix. Add this to your skillet after the initial 7-10 minutes. Cover, then cook for another 10 minutes. Then, take cover off before adding in your wineberries to finish it off - your want the glass to thicken. You can season at this step as well with salt and pepper. For the wineberries, leave them in for about 3 minutes. Double that if they are frozen. Put them in your serving dish and top with some fiber chopped parsley (I used dried parsley).