chopped fresh or dried parsleyfor garnish (optional)
Instructions
In a medium-sized skillet, add 1 pound carrots (peeled and cut diagonally into approximately 1”-2” pieces), ½ teaspoon kosher salt, ¼ teaspoon black pepper and ¾ cup water.
Bring the mixture to a boil before reducing down to a simmer.
Cook for 5-10 minutes, or until the carrots are fork tender. Don't overcook them, you don't want them mushy or falling apart.
If the water has evaporated, add up to 2 more Tablespoons of water.
Add 1 Tablespoon unsalted butter and 2 Tablespoons honey to the carrot mixture. Cook over medium-high heat for 1-2 minutes. Stir occasionally so the glaze thickens but doesn't stick. Make sure all of the carrots get coated by the glaze.
Remove from heat and top with chopped fresh or dried parsley, if using.
Serve and enjoy with your favorite meals!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.