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Ingredients
- 1.5 pounds carrots
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 cup water
Before you start
Equipment You'll Need
- Vegetable peeler
- Chef's knife
- Cutting board
- Large skillet with lid
- Wooden spoon or spatula
Safety Tips & Important Notes
Follow these for best results and safety.
- Cut carrots into uniform sizes to ensure even cooking.
- Watch carefully during the final glazing step to prevent burning.
- For extra flavor, add a pinch of fresh thyme or a squeeze of lemon juice.
- Baby carrots can be used as a time-saving alternative, though they may take slightly less time to cook.
Instructions
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Peel the carrots and cut them into 1/4-inch thick diagonal slices or into sticks of equal size for even cooking.
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In a large skillet with a lid, combine the carrots, butter, honey, salt, and water.
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Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low.
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Cover and simmer for 12-15 minutes, stirring occasionally, until carrots are tender when pierced with a fork.
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Remove the lid and increase heat to medium-high to evaporate any remaining liquid.
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Continue cooking for 2-3 minutes, stirring frequently, until the carrots are coated in a glossy glaze.
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Season with black pepper and toss with fresh parsley before serving.
Chef's notes
Best served immediately while the glaze is fresh and glossy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water to refresh the glaze.
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