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).