1 1/2 pounds carrots, peeled and cut into 1/2-inch thick slices or small sticks
3 tablespoons unsalted butter
3 tablespoons honey
Directions
Prep the carrots: Peel the carrots and slice them into 1/2-inch thick rounds or small sticks so they cook evenly. Aim for similar sizes so they become tender at the same time.
Par-cook the carrots: Add the sliced carrots to a medium saucepan and cover with cold water by about 1 inch. Place over medium-high heat, bring to a boil, then reduce to a gentle simmer. Cook for 6–8 minutes, just until the carrots are fork-tender but not falling apart. Drain well and let them sit in the colander for a minute to steam off excess moisture.
Start the glaze: In the same saucepan (wipe it out if needed), melt the butter over medium heat. Once the butter is fully melted and just starting to bubble, stir in the honey until the mixture looks smooth and glossy.
Glaze the carrots: Add the drained carrots back into the pan with the honey-butter mixture. Stir to coat every piece. Continue cooking over medium heat for 5–7 minutes, stirring frequently, until the liquid thickens into a shiny glaze and clings to the carrots. The carrots should look bright orange and glossy, and the glaze should be slightly sticky, not runny.
Adjust and finish: Taste a carrot and, if needed, add a tiny pinch of salt from your pantry to balance the sweetness (optional, but my mother-in-law always does). Give everything a final stir, making sure the carrots are evenly coated and tender.
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