In a medium bowl, toss carrots with oil and salt.
Heat a skillet over medium, and, when hot, add carrots and cook, stirring only once or twice, for about 2 minutes.
Add stock and butter, cover, and simmer until tender, about 15 minutes.
Add cranberries, brown sugar, and vinegar. Bring to a boil and cook uncovered until carrots are glazed, about 5 minutes.
Serve with a garnish of chervil.