4 Servings 20 min Cook
1/3 Cup Chicken Broth
2 Tbsp Butter
7 Medium Carrots
1 Tbsp Honey
1 Tsp Salt
1/4 Tsp Pepper
Peel carrots.
Slice the carrots into 1/8 to 1/4-inch disks or diagonally.
Try to cut the pieces so they are about the same size as each other, so they cook evenly.
Melt the butter in a saute pan over medium-high heat, then add the carrots.
Toss to combine and reduce the heat to medium.
Sprinkle the salt over carrots and toss again.
Saute for 3-4 minutes, then add the honey and pepper (if using) and toss to combine.
Add the stock.
Cover the pot and cook for another 3 minutes.
Uncover the pot and increase heat to medium-high.
Toss the carrots once or twice to keep them moving, and cook away most of the liquid.
Turn off the heat and serve.
