Prep Time 10 mins
COOK Time 1 hour
– 6 medium carrots, peeled and sliced into ½” coins – 1 c water or broth – ½ tsp cornstarch – 2 tbsp unsalted butter – 2 tbsp honey, maple syrup, or packed brown sugar – kosher salt, to taste – ground pepper, to taste – chopped fresh parsley, to taste
Trim the ends, then peel the carrots. Use a sharp chef’s knife to make angled cuts, about ½″ wide, along the length of each carrot.
Whisk cornstarch into 1 cup of water. Pour the water over sliced carrots in a 2-quart pot.
Top with butter, your choice of sweetener (honey, maple syrup, and/or brown sugar), and a pinch of salt.
Simmer uncovered for 15 minutes. Increase the heat to high and boil vigorously for 5 minutes, or until the glaze is thick.
Season with more salt to taste, ground pepper, and parsley. Serve right away!