Here's what you need:
2 pounds young, slender carrots with the tops removed and peeled (Like I said above, we used baby carrots from the garden)
2 tablespoons unsalted butter
1 teaspoon sea salt (we kosher...)
1 teaspoon ground black pepper
3 heaping tablespoons artisanal honey (such as tupelo honey or local honey)
Here's a picture of the carrots
(I don't know what happened to the other ingredients, but I'm sure you know what they look like)
Blanch the carrots in salted boiling water for about 7 minutes or just until tender.
Drain off the liquid and in a large saute pan or skillet, melt the butter and add the carrots, salt and pepper. Cook for about 3 minutes, or until heated through, before adding the honey.
Coat the carrots by stirring the mixture for 1-2 minutes and serve immediately.
These carrots come out sweet and tender. We totally recommend this side dish in place of everyday boring carrots. Easy? Yes, Jason gives it a 1 for ease.
Give them a try!