Baby Carrots

1. 1
   boil · ~7 min

   Boil the baby carrots until tender.

   1.Bring 3 cups water to a rolling boil in a medium saucepan over high heat.

   2.Add salt to the water, then carefully add the baby carrots.

   3.Boil for 5 to 7 minutes until the carrots are fork-tender but still have a slight bite.

   4.Drain the carrots in a colander and set aside.

   TIPDon't overcook the carrots in the boiling stage — they'll continue cooking in the glaze.
2. 2
   saute · ~2 min

   Make the honey glaze.

   1.Return the empty saucepan to medium heat and add the butter.

   2.Once the butter melts and starts to foam, add the honey.

   3.Stir the honey and butter together until combined and bubbling lightly, about 1 minute.

   TIPKeep the heat at medium — high heat will burn the honey and make it bitter.
3. 3
   fry · ~4 min

   Glaze the carrots in the pan.

   1.Add the drained carrots to the honey-butter mixture.

   2.Toss gently to coat every carrot evenly.

   3.Cook for 3 to 4 minutes, stirring occasionally, until the glaze thickens and the carrots take on a glossy sheen.

   4.Season with a pinch of salt and black pepper, then toss once more.

   TIPWatch for the glaze to turn thick and shiny — it should cling to the carrots, not pool at the bottom.
4. 4
   garnish

   Finish with fresh parsley and serve hot.

   1.Transfer the glazed carrots to a serving bowl.

   2.Sprinkle with chopped parsley and serve immediately.

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