Updated Dec 16, 2014Chatelaine
- Bring a pot partially filled with water to a boil over high. Add carrots. Cook until fork tender, 3 to 7 min. Drain.
- Return to pot and stir in butter, honey and salt. Cook over medium until glazed. Serve immediately.
Freshly picked carrots don’t need to be peeled – just scrub well before cooking. If carrots are larger than finger-sized, cut into halves or quarters.