Peel and cut fresh carrots into bite-sized pieces. If you're using baby carrots, you can leave them whole or slice them in half.
Bring a large pot of water to a boil—enough to completely cover the carrots.
Add ½ teaspoon salt, then carefully stir in the carrots. Cover and cook for about 10 minutes, or until the carrots are fork tender.
2 lbs. carrots, peeled and cut into bite-sized pieces (or use baby carrots, halved if desired), ½ tsp. salt for boiling the carrots in
Drain the carrots thoroughly.
Return the drained carrots to the warm pot over low heat and add butter, honey, salt, and pepper. You can add more salt and pepper to taste. Same with the butter and honey.
2 tbsp. butter, 2 tbsp. honey, ½ tsp salt, ½ tsp. pepper
Stir gently for 1–2 minutes until the butter has melted and the carrots are evenly coated in the honey glaze.
Sprinkle with freshly chopped parsley and serve immediately while warm.
fresh chopped parsley
