Glazed Carrots

Instructions

1. 1

   Peel Carrot and slice them on the diagonal into 1/2-inch pieces. Cutting on the diagonal increases the surface area, which helps the glaze cling and allows for more even cooking.

2. 2

   In a large Skillet or wide Saucepan, combine Carrot, Butter, Honey, Brown Sugar, Water, and Salt. Stir to roughly combine and spread the carrots into an even layer.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover with a lid and cook for 8–10 minutes, stirring once halfway through, until Carrot are just fork-tender but not mushy.

4. 4

   Remove the lid and increase the heat to medium-high. Cook uncovered for 5–7 minutes, stirring frequently, until the liquid has reduced to a thick, syrupy glaze that coats Carrot. Watch carefully during this stage — the glaze can go from perfect to burnt quickly.

5. 5

   Remove the pan from the heat. Add Black Pepper and, if using, Cinnamon and Lemon Juice. Toss gently to coat all Carrot evenly in the glaze.

6. 6

   Taste and adjust seasoning — add a pinch more Salt if needed. Transfer to a serving dish, garnish with Parsley if desired, and serve immediately while warm.